Home Made Chicken Noodle/Dumplings Soup

Joyce Kutin

By
@shortstak

Favorite soup during the holidays and winter. If you have leftovers it does freeze well.


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Rating:

Comments:

Serves:

8-10

Prep:

30 Min

Cook:

30 Min

Ingredients

1-2 c
cubed chicken ( i use skinless chicken breasts)
12 c
water
4 1/2 tsp
better than bullion chicken base
1 c
chopped celery
2 Tbsp
minced onion
1 Tbsp
minced garlic
4-5
egg yolks
2
whole eggs
2 Tbsp
cold water
2 Tbsp
vinegar
1/2 tsp
baking powder
4 Tbsp
cream or vegetable oil
1 tsp
salt
4 c
all purpose flour

Directions Step-By-Step

1
Bring to a rolling boil:
12 cups of water
4 1/2 tsp of the better than bullion chicken base
1 c chopped celery
2 T. minced onion

after above ingredients are mixed in, add chicken
2
Mix the following ingredients together: 4-5 egg yolks, 2 whole eggs, 2T cold water, 2 T vinegar( white), 1/2 tsp baking powder, 4 T cream or vegetable oil, 1 tsp salt, 4 c all purpose flour ( I have not used rice flour to make this gluten free).. Dough should be tacky and may need more liq to be added. I usually take half of the dough and roll out to how thick I am wanting the noodles. Cut according to the width you are wishing. drop into boiling water.
3
simmer for 30-45 minutes.

About this Recipe

Course/Dish: Chicken Soups