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Chicken Noodle Soup Recipe

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This recipe for Chicken Noodle Soup is from International Vegetarian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Noodle ingredients:
1 tsp. salt 1 tsp salt
2 c. flour or 2 c. flour
3 eggs 2 eggs
4 Tbsp. water 2 Tbsp oil
2 Tbsp. water
Broth:
1 can mushroom soup
1-2 cans chicken soyameat, cut up
McKay's Chicken Seasoning to taste
Shredded cheese if making a casserole
Directions:
Directions:
1. Put flour in a bowl and make a hole in the center. Sprinkle salt into the hole, then break eggs into it.
2. Stir water and eggs into with fork or fingers.
3. When dough begins to lump, work it into a ball with your hands. If the dough is sticky sprinkle a little more flour over it.
4. It will become a very firm ball. Flatten it a few times, pushing and folding it over. Press into a ball again and cover with a cloth and wait 10 minutes.
5. Sprinkle the board with flour and knead a little longer than you want to, about 10 minutes. Think of kneading as a pleasure- do it until the dough is smooth, elastic and no longer rubbery.
6. Sprinkle or sift a little flour over the dough if it is at all sticky. Cover the dough and let rest 5 minutes.
7. Divide dough in 2 parts and roll into thin sheets, smooth some flour over each sheet with your hands and roll it up like a jelly roll.
8. Slice off 1/4 rounds across the roll. Drop into boiling water 1-1/2 to 2 qt.
9. When noodles are done, add: 1 can mushroom soup and 1-2 cans chicken soyameat, and McKay's Seasoning to taste.
Personal Notes:
Personal Notes:
This recipe is good for soup or a casserole depending on the amount of liquid., more for soup less for casserole. If making a casserole, cover with shredded cheese and bake in the oven.

 

 

 

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