Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judy Gall      

Recipe Categories:

    Old Fashioned Chicken Noodle Soup

    Source of Recipe


    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

    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




previous page | recipe circus home page | member pages
mimi's cyber kitchen |