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Chicken Soup with Stuffed Noodles
Category : Chicken, Soup and stew
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Place chicken, water, salt and pepper in a large soup kettle.
- Cover and bring to a boil; skim fat.
- Reduce heat; cover and simmer 1-1/2 hours or until chicken is tender.
- De-bone chicken and cut into chunks; return to broth.
- Meanwhile, for noodles, mix flour and salt in a medium bowl.
- Make a well in the center.
- Beat together the egg, water and oil; pour into well.
- Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times.
- Roll into a 16-in. x 12-in. rectangle.
- Combine filling ingredients; mix well.
- Sprinkle over dough to within 1/2 in. of edge; pat down.
- Moisten edges with water.
- Roll up jelly-roll style from long end; cut into 1/2-in slices.
- Add noodles to gently boiling soup and cook for 6-8 minutes or until tender.
Ingredients:
1 - broiler-fryer chicken, cut into pieces
1/4 tsp - pepper
4 - medium carrots, sliced
2 stalks - celery, sliced
1 - medium onion, diced
2 1/2 litres - water
2 tsp - salt
1 - broiler-fryer chicken, cut into pieces
1/4 tsp - pepper
4 - medium carrots, sliced
2 stalks - celery, sliced
1 - medium onion, diced
2 1/2 litres - water
2 tsp - salt
For Noodles:
1 1/4 cups - all purpose flour
1 - egg
1 tsp - vegetable oil
5 tbsp - water
1 tsp - salt
For Filling:
2 - eggs
1 1/4 cups - seasoned bread crumbs
3 tbsp - butter or margarine, melted
RECIPES BY REHANA KHAMBATY
