Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup

Ingredients
Serves: 8 

  • For the noodles
  • 2 eggs
  • 4 tablespoons (60ml) low fat milk
  • 1 teaspoon salt
  • 280g (2,1/4 cups) plain flour
  • For the soup
  • 2 Litres ( 8 cups) chicken stock
  • 4 stalks celery, diced
  • 1 medium onion, diced
  • 5 medium carrots, chopped
  • 4 cloves garlic, crushed
  • 500g chopped, cooked chicken meat
  • 1,500g bag frozen sweetcorn (optional)
  • salt and pepper to taste
  • 1 chicken stock cube

Directions
Prep:45min  ›  Cook:1hr40min  ›  Ready in:2hr25min 

  1. Mix eggs and milk together in a bowl until well beaten, and then mix in salt and flour to make a stiff dough. On a floured surface roll dough out very thin. Let dry 30 minutes and then cut into thin strips. Place on greaseproof paper and let the noodles air dry.
  2. In a large stockpot, add chicken stock, celery, onion, carrots and garlic. Fill stockpot nearly to the top with water. Simmer until vegetables are tender, about 1 hour.
  3. Add chicken and optional sweetcorn. Season with salt, pepper and chicken stock cube. Simmer further 10 minutes, checking to see if water level has decreased. Add water if needed.
  4. Bring soup to the boil, add noodles, stirring constantly to prevent sticking together. Return to the boil and cook the noodles until tender, about 20 minutes Serve hot.
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