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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Strouds Famous Chicken Soup Recipe

4.9 stars - based on 7 votes
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This recipe for Strouds Famous Chicken Soup is from Around Our Father's Table, 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:  
4 c. Chicken Broth
4 c. Water
6 Chicken Thighs
3 Carrots diced
1/4 c. fresh Parsley
2 Eggs
1/4 tsp. Salt
1 1/2 c. All Purpose Flour
Pepper to taste
dash Worcestershire Sauce

Directions:
Directions:
Combine broth and water in soup pot; simmer thighs, carrots and parsley in stock for 45 to 60 minutes or until tender.

Remove Chicken from Broth and debone. Return to pot. Remove pot from heat.

Beat Eggs, & Salt until smooth. Beat in 2/3 cup Flour, then add Flour up to a total of 1 1/2 cup until dough is pliable. Turn dough onto a floured surface and kneed for 5 minutes. Roll out dough to 1/16th inch thickness. Cut into 1/2 inch noodles 2 inches long.

Return Soup to stove and simmer. Add Noodles, Salt and Pepper and Worcestershire Sauce. Cook 7 to 10 minutes. Serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes plus cook time, approximately 2 hours total
Personal Notes:
Personal Notes:
This recipes was published in the KC Star in the 1980's and since Strouds is a family favorite restaurant, I recorded it. I double the recipes and use frozen Egg Noodles and low sodium Chicken Broth. This reduces the prep time and the sodium content.

 

 

 

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