Monday, 4 October 2010

Chicken Noodle Soup


  • 2 eggs
  • 4 tablespoons milk
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 8 cups chicken broth
  • 2 cups diced celery
  • 1 cup diced onion
  • 3 cups baby carrots, chopped
  • 2 teaspoons minced garlic
  • 1 pound chopped, cooked chicken meat
  • 1 (16 ounce) package frozen corn kernels
  • salt and pepper to taste
  • seasoned salt to taste
  • 1 cube chicken bouillon


  1. Mix eggs and milk together until well beaten and then add salt and flour. Dough should be stiff. On a floured surface roll dough out really thin, 1/8 of an inch. Let dry 30 minutes and then cut into thin slices. Place on wax paper and let air dry.
  2. In a large stock pot add chicken broth, celery, onion, baby carrots, and garlic. Fill stock pot, 2 inches from the top with water. Simmer until vegetables are tender, about 2 hours.
  3. Add chicken and corn. Season with salt, pepper, seasoning salt and chicken bouillon granules. Simmer for 30 minutes, checking to see if water level has decreased. Add water if needed.
  4. Bring to a boil, add noodles, stirring often. Noodles should be done in 20 minutes. Serve hot.
Amount Per Serving  Calories: 343 | Total Fat: 6g | Cholesterol: 96mg

Because I got a cold.


  1. ahh... get well soon man. drink lots of water or anything liquid.

  2. I hope you get better really soon! You know what's the best cure for a cold? IGNORE IT. it really works!!! GL and thanks for the recipe!

  3. Get well girl, this soup is very good for fall

  4. Actually a bit sick, might ask my gf to make this for me. Thanks =D

  5. Yummy! Thanks so much! Perfect for the cool weather!

  6. Very cool post! Check out my new profitable blog!

  7. it's raining in california...sounds perfect for tomorrow's dinner.

  8. yummmy i like it