Hearty chicken and homemade noodle soup

Number of servings: 10 cups

Time for preparation (including preparation & cooking): 1 hour



1 1⁄4 cups flour

2 eggs

3 Tablespoons water


3 cups water

4 1⁄2 cups low-sodium chicken broth (see notes)

2 chicken breasts, cooked and chopped

2 cups mixed vegetables, fresh, canned, or frozen

1⁄4 teaspoon pepper


1. For noodles: Put flour in a medium bowl, make a well in center, and add eggs. Mix well. Add water 1 tablespoon at a time, until dough is stiff but easy to roll.

2. Place dough onto a floured surface. Roll dough to ½ inch thickness using a rolling pin or a sturdy, straight sided drinking glass or jar.

3. Cut into 1/4 to 1/2 inch strips, about 3-5 inches long. Let sit for 5-10 minutes.

4. For soup: In a large pot, add water and chicken broth; bring to a boil.

5. Add noodles a few at a time to water and chicken broth mixture. Bring the soup back to a boil.

6. Add chicken, vegetables, and pepper. Boil for 12-15 minutes or until noodles are tender. Serve warm.

7. Refrigerate or freeze within 2 hours.


• Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.

• Try whole wheat flour to include whole grains.

• Freeze extra for another meal.


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