Traditional Chicken and Noodles
Ingredients List
-
1 (2 to 3 pound) whole chicken, cut into pieces
-
4 stalks celery, diced
-
celery tops
-
1 carrot, shredded
-
1 onion, halved - unpeeled
-
ground black pepper to taste
-
3 (32 fluid ounce) containers chicken broth
-
2 eggs, beaten
-
1 cup warm water
-
2 tablespoons vegetable oil
-
1 teaspoon salt
-
3 cups all-purpose flour
Instructions
In a large pot, combine chicken, celery (with tops), carrots, onions (with skins), and pepper. Add the broth, bring to a boil, then cover and reduce the heat to simmer. Cook until the chicken is tender and falls off the bone, about 45 minutes.
As the chicken cooks, prepare the noodles. In a large mixing bowl, whisk together eggs, water, oil, salt, and enough flour to form a firm dough.
Strain the chicken broth, keeping the meat, celery, and carrots. Remove the chicken from the bones and return the strained broth, chicken, celery, and carrots to the pot. Bring the mixture to a boil. To make the noodles, drop small pieces of dough—about the size of chickpeas—into the boiling broth, either by cutting with a spoon dipped in broth or using scissors or your fingers. The noodles are ready when they float to the surface.
Nutritional Information (per serving)
| 430 | Calories |
| 16g | Fat |
| 40g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 430 | |
| % Daily Value * | |
| Total Fat 16g | 21% |
| Saturated Fat 4g | 19% |
| Cholesterol 117mg | 39% |
| Sodium 1991mg | 87% |
| Total Carbohydrate 40g | 15% |
| Dietary Fiber 2g | 7% |
| Total Sugars 3g | |
| Protein 28g | 56% |
| Vitamin C 2mg | 2% |
| Calcium 37mg | 3% |
| Iron 4mg | 19% |
| Potassium 286mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5