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Fragrant Asian Chicken Noodle Soup

Heart Healthy Diet Recipe

Do you remember enjoying an old fashioned chicken noodle soup recipe when you were young and suffering from the sniffles? The odds are that your mother or grandmother used a very similar recipe to this one. This old fashioned chicken noodle soup recipe contains chicken, onion, herbs, seasonings, and wonderful homemade egg noodles.

A lot of people have never thought about making their own egg noodles but the process is very simple. You just need to combine eggs, salt, water, and flour and shape the noodles. Homemade noodles give a wonderful finishing touch to this old-fashioned chicken noodle soup recipe.

The actual recipe for this chicken soup is really simple. Combining chicken, onion, parsley, a bay leaf, and seasoning is all you need to do to make a really tasty soup. Do not forget chicken has plenty of flavor, so you really do not need to add a lot of other ingredients if you want the flavor of the chicken to shine through. The flour from the homemade egg noodles, if you are making egg noodles rather than using store bought ones, will thicken up the soup a bit.

This recipe is part of our "Heart Healthy Diet Recipe" series.

Old Fashioned Chicken Noodle Soup Recipe with Homemade Noodles

Ingredients -

For the Soup:

1 skinless chicken, about 4 lbs
1 bay leaf
1 onion
3 quarts cold water
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon minced fresh parsley

For Making Egg Noodles:

2 eggs
2 tablespoons cold water
¾ cup all purpose flour
¼ teaspoon salt

Preparation:

Put the water in a big pot and add the chicken.

Cover the pot and simmer the chicken for an hour or until it is tender.

To make the noodles:

Beat the eggs and sift in the salt and flour.

Add the water and mix well until you have a paste-like dough.

Roll the dough out very thinly on a floured board and let it dry for about an hour.

Spread it over a cloth, and then shape it into a long, thin roll.

Use a sharp knife to slick off very thin noodles.

To make the rest of the soup:

Add the bay leaf and onions to the broth.

Remove the chicken and take the bones out.

Cut it into small pieces and return it to the pot.

Add the parsley, salt, and black pepper and simmer it for 30 more minutes.

Drop the noodles into the soup, one by one, and then simmer the soup for about 15 minutes, or until the egg noodles are cooked.

(Serves 12)