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.
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.