home made chicken noodle/dumplings soup
Favorite soup during the holidays and winter. If you have leftovers it does freeze well.
prep time
30 Min
cook time
30 Min
method
---
yield
8-10 serving(s)
Ingredients
- 1-2 cup cubed chicken ( i use skinless chicken breasts)
- 12 cups water
- 4 1/2 teaspoons better than bullion chicken base
- 1 cup chopped celery
- 2 tablespoons minced onion
- 1 tablespoon minced garlic
- 4-5 - egg yolks
- 2 - whole eggs
- 2 tablespoons cold water
- 2 tablespoons vinegar
- 1/2 teaspoon baking powder
- 4 tablespoons cream or vegetable oil
- 1 teaspoon salt
- 4 cups all purpose flour
How To Make home made chicken noodle/dumplings soup
-
Step 1Bring 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
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Step 2Mix 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.
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Step 3simmer for 30-45 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Chicken Soups
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