From April Leathem
The noodles need to dry up all day or they can be put in oven at 150 for at least and hour and a half. Prepare the noodles by mixing the cream, salt and egg. Then add flour till you can add any more. You can double the noodles and freeze half for the half of the soup you freeze. Roll out the noodle dough to as thin as you can onto parchment paper the size of a cookie sheet in case you need to put it in the oven. Then cut really thin and short cause they double in size when boiling. For the soup: boil the chicken in lots of water and little oil with the chopped onion and celery till the chicken is done, then shred it. Put the chicken back in and cook the vegis. When they are still a little crunchy but have turned a bright color turn up the heat to med/high and add the spices, soup and cream. You can freeze half at this time. I added more water to it, split it in a freeze zip lock and froze half of the soup and the uncooked noodles in a different ziplock. When the soup reaches a full boil add the noodles and cook for at least 30 mins but no more than an hour. Take the noodles out and make sure they aren't doughy. It reheats just fine day after.
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Serving Size: 1 Serving (310g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 352 | ||
Calories from Fat: 149 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.6g | 22 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 81.5mg | 25 % | |
Sodium 586.3mg | 20 % | |
Potassium 574.5mg | 15 % | |
Total Carbohydrate 31.7g | 9 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 26.2g | ||
Protein 20g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 352
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