Healthy Children - April 2018

 Chicken Noodle Soup

This home-style chicken noodle soup makes a wonderful side dish. It tastes even better the next day if you have any leftovers.

Makes: 6 servings


  • 1 lb. chicken breasts (thawed, skin and bone removed)
  • 6 cups of water
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 tbsps. Egg mix
  • 2 cups all-purpose flour


  1. Cut up chicken breasts and place in a large pot with enough water to cover. Add salt and pepper.
  2. Bring chicken and water to a boil. Reduce to medium heat and continue to cover and stir for about 20 minutes.
  3. Set aside ¼ cup (about 1 ladle full) of the broth in a large bowl to cool down.
  4. To make the noodles, combine egg mix and flour in a medium-size bowl. While mixing the egg and flour, slowly add the ¼ cup of broth until a dough is formed.
  5. Roll the dough on a clean, dry, floured surface. Add more flour as needed to keep it from sticking.
  6. Cut dough into ½ inch wide strips that are about 6 inches long.
  7. Gently put the strips into the pot with the chicken. Stir every 5 minutes.
  8. Cook until done (about 15-20 minutes over medium heat).
  9. Be careful! Pot may boil over if lid is fully closed.

Note: Tip for cooking chicken: The recommended sage minimum internal temperature for chicken is 165 degrees F, as measure with a food thermometer.