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Home >> Penn. Dutch Recipes >> Delicious Soup Recipes >> Rich Soup Recipes

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Chicken Noodle Soup

Makes 6 servings.Pennsylvania Dutch Cooking from AlansKitchen.com

Ingredients

  • Noodles Ingredients
    • 2 - eggs
    • 1/4 - cup flour
    • 1/4 - teaspoon salt
    • 1 - Tablespoon cold water
  • 1 - whole chicken (about 4 pounds)
  • 3 - quarts cold water
  • 1 - small onion, chopped
  • 1 - bay leaf
  • 1 - Tablespoon parsley, minced
  • 1/2 - teaspoon salt
  • 1/4 - teaspoon pepper

Directions

  1. Beat the eggs, sift in the flour and salt, and add the water to make paste.  Roll out paper-thin on a floured board and dry about an hour, spread on a cloth. 

  2. Shape the dough into a long, narrow roll.  Slice across the rolled dough with a sharp knife to make noodles as thin as possible. 

  3. Set aside until ready to drop into the soup.  In a stockpot at moderate heat, add the chicken, onion, and bay leaf, cover with water, and simmer for 1 to 1-1/2 hours or until chicken is tender.

  4. Remove chicken from pot and allow cooling.  Remove the meat from the bones and return to the stockpot. 

  5. Add parsley, seasoning, and unroll noodles as you drop into the soup.  Simmer soup for 15 minutes or until the noodles are thoroughly cooked.

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