Chicken Noodle Soup

Oxmoor House
about 8 cups


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2 tablespoons milk
2 eggs
About 1 1/3 cups all-purpose flour
1 (3- to 3 1/2-pound) broiler-fryer, cut up
3 tablespoons uncooked regular rice
1 medium onion
1 teaspoon salt
1/2 teaspoon pepper


Combine milk and eggs, beating well. Gradually stir in flour until mixture forms a soft dough. Divide the dough into three equal portions. Roll each portion to 1/16-inch thickness on a lightly floured surface; cut into 1/2- x 4-inch strips. Let stand on floured surface at room temperature 2 hours or until dry.

Combine chicken, rice, onion, salt, and pepper in a large Dutch oven. Add water to cover and bring to a boil. Cover; reduce heat, and simmer 1 hour or until chicken is tender. Remove onion from broth, and discard. Remove chicken from broth; bone, and chop chicken. Return chicken to broth, and bring to a boil.

Drop dried noodles into boiling broth; cook, uncovered, 30 minutes or until noodles are tender.

Created date

February 2010