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Post by marlaoh on Nov 17, 2004 10:23:59 GMT -6
Chicken Soup with Drop-In Noodles This tarragon-scented chicken soup prepared in a slow cooker is finished with pea-sized egg and cheese noodles reminiscent of spaetzle. Serves 5 to 6 servings Prep time: 45 minutes Cook time: 480 minutes Total time: 525 minutes Calories: 313.92 Calories from Fat: N/A Total Fat: 4.88 g Saturated Fat: N/A Cholesterol: N/A Sodium: N/A Total Carbohydrate: 44.18 g Dietary Fiber: N/A Sugars: N/A Protein: 23.31 g Vitamin A: N/A Vitamin C: N/A
Ingredients 2 skinless, boneless chicken breasts 2.5 tablespoons mixed vegetable flakes 1 bay leaf 1 teaspoon dried parsley 0.25 teaspoon dried tarragon 0.75 teaspoon celery salt 1 onion, chopped 0.5 cup frozen diced carrots 2 (14.5 ounce) cans chicken broth 2 teaspoons chicken bouillon powder salt to taste 2 cups all-purpose flour 1 tablespoon shredded Cheddar cheese 2 eggs 1 tablespoon milk
Directions 1. Place chicken breasts in a large slow cooker and cover with cold water, 3/4 of the way full. Add vegetable flakes, bay leaf, parsley, tarragon, celery salt and onion. Cook on high at least 6 hours or on low for 8 hours. 2. In a large stock pot bring 4 to 6 quarts of salted water to a boil. In a mixing bowl combine flour and cheese. In the center of flour mixture make a well and drop in eggs and milk. Mix with a fork until dough crumbles and looks like peas. 3. Once noodles are finished and vegetables in soup are tender ladle soup into serving bowls, drop in noodles and serve.
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