Strouds Famous Chicken Soup Recipe
4.9 stars -
based on 7 votes
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Category: |
Category: |
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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
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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. |
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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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