Chicken Noodle Soup
This home-style chicken noodle soup makes a wonderful side dish. It tastes even better the next day if you have any leftovers.
- 1 pound chicken breasts, thawed, skin and bone removed from each piece
- 6 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons egg mix (or 2 eggs)
- 2 cups all-purpose flour
- Cut up chicken breasts and place in a large pot with enough water to cover. Add salt and pepper.
- Bring chicken and water to a boil. Reduce to medium heat and continue to cook for about 20 minutes.
- Set aside 1/4 cup (about 1 ladle full) of the broth in a large bowl to cool down.
- To make the noodles, combine egg mix and flour in a medium-size bowl. While mixing the egg and flour, slowly add the 1/4 cup cooled broth until a dough is formed.
- Roll the dough on a clean, dry, floured surface. Add more flour as needed to keep it from sticking.
- Cut dough into 1/2 inch wide strips that are about 6 inches long.
- Gently put the strips into the pot with the chicken. Stir every 5 minutes.
- Cook until done (about 15-20 minutes over medium heat).
- Be careful! Pot may boil over if lid is fully closed.
Tip for cooking chicken: The recommended sage minimum internal temperature for chicken is 165 degrees F, as measured with a food thermometer.
Adapted from a recipe by Tod Robertson, Seminole Nation
A Harvest of Recipes with USDA Foods
USDA Food Distribution Program on Indian Reservations