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    Old Fashioned Chicken Noodle Soup


    Source of Recipe


    Internet

    4 pounds boneless, skinless, chicken breasts
    3 quarts cold water
    1 small onion, chopped
    2 stalks celery, chopped and a few celery leaf sprigs
    2 small carrots, peeled and sliced thin
    1 - 2 bay leaves
    1 tablespoon fresh minced parsley
    1/2 teaspoon salt
    1/2 teaspoon fresh ground black pepper

    Noodles:
    1/2 cup egg substitute
    3/4 cup flour
    1/4 teaspoon salt
    2 tablespoons cold water


    In a large stock pot, add water, chicken, celery and leaves and sliced carrots. Simmer slowly for an hour or until tender.

    In the meantime make noodles: Measure egg substitute into a bowl. Sift in the flour and salt. Add the water to make paste. Roll out dough on a floured board until paper thin. Place on a cloth and let dry for one hour. Roll dough into a long roll. Slice as thin as possible.

    Remove chicken from stock and chop into 1/2 inch cubes and return to stock. Add onions, salt, pepper, parsley and bay leaf to stock. Continue to simmer for 1/2 hour.

    Unroll noodles and drop a small amount at a time into stock. Simmer until they are cooked (about 15 minutes).

    If you are in a hurry, you can use purchased eggless noodles but it is not quite the same.

    Per Serving: 343 Calories
    6g Fat (15.4% calories from fat)
    64g Protein
    5g Carbohydrate
    1g Dietary Fiber
    154mg Cholesterol
    425mg Sodium


 

 

 


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