Chicken Soup With Drop-in Noodles

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breasts
• 2 1/2 tablespoons mixed vegetable flakes
• 1 bay leaf
• 1 teaspoon dried parsley
• 1/4 teaspoon dried tarragon
• 3/4 teaspoon celery salt
• 1 onion, chopped
• 1/2 cup frozen diced carrots
• 2 (14.5 ounce) cans chicken broth
• 2 teaspoons chicken bouillon powder
• salt to taste
• 2 cups all-purpose flour
• 1 tablespoon shredded cheddar cheese
• 2 eggs
• 1 tablespoon milk

Recipe

Preparation Time: 45 mins Cook Time: 8 hrs

Ready Time: 8 hrs 45 mins


• place chicken breasts in a large slow cooker and cover with cold water, 3/4 of the way full. add vegetable flakes, bay leaf, parsley, tarragon, celery salt and onion. cook on high at least 6 hours or on low for 8 hours. 1 hour prior to serving add carrots, chicken bouillon, chicken broth and start making drop-in noodles.
• in a large stock pot bring 4 to 6 quarts of salted water to a boil. in a mixing bowl combine flour and cheese. in the center of flour mixture make a well and drop in eggs and milk. mix with a fork until dough crumbles and looks like peas (if too dry add milk; if too moist add flour). drop pea-sized dough pieces into boiling water and cook for twenty minutes. drain and rinse the noodles with cold water.
• once noodles are finished and vegetables in soup are tender, ladle soup into serving bowls, drop in noodles and serve.