From: Pat Spaulding

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Name: Chicken Noodle Soup-Pat Spaulding
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 8 c Water; 5 Tbl Butter; 4 Cubes Chicken Base Granules; 3 Carrots sliced; 3 Celery Stalks sliced; 5 Tbl White Rice (uncooked); 2 Small Cans Fri-Chik diced; 1 onion; 4 Garlic cloves; 1 Can Evaporated Milk; 1-1/2 C Flour; 1/2 tsp Salt; 1 Egg; 1/3 C Vegetable Oil; 3 TBL Cold water

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INGREDIENTS

8 c Water
5 Tbl Butter
4 Cubes Chicken Base Granules
3 Carrots ; sliced
3 Celery Stalks ; sliced
5 Tbl White Rice ; (uncooked)
2 Small Cans Fri-Chik ; diced
1 onion
4 Garlic cloves
1 Can Evaporated Milk
NOODLES
1-1/2 C Flour
1/2 tsp Salt
1 Egg
1/3 C Vegetable Oil
3 TBL Cold water

INSTRUCTIONS

Mix everything together. Let boil uncovered for 10 minutes.

Make noodles - mix flour/salt and then add to egg, oil and water. Mold into a ball. Roll out dough and cut into strips. Drop one at a time into boiling soup. Cook an additional 15 minutes on low heat COVERED.

Let cool somewhat and then add evaporated milk.

Best if it sits then for about 1/2 an hour on low or turned off completely.

NOTES

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Nutrition

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Serving Size: 1 Serving (2790g)
Recipe Makes: Servings

Calories: 1679
Calories from Fat: 1166 (69%)

Amt Per Serving		% DV

	Total Fat 129.5g	173 %
	Saturated Fat 49.3g	247 %
	Monounsaturated Fat 55g
	Polyunsanturated Fat 19g
Cholesterol 384.3mg		118 %
Sodium 942.3mg		32 %
Potassium 1732.4mg		46 %
Total Carbohydrate 108.7g		32 %
	Dietary Fiber 11.1g	45 %
	Sugars, other 97.6g
Protein 26.1g		37 %
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.

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Calories per serving: 1679

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Chicken Noodle Soup-Pat Spaulding