Recipe Details
Ingredients
-
1gallonchicken stock
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4bone-in chicken breast halves
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3cupsall-purpose flour
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¼teaspoonsalt
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3eggs
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2tablespoonswater, or as needed
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½teaspoonground black pepper
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1pinchsalt
Cooking Directions
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Bring chicken stock to a boil; cook chicken breasts at a boil until no longer pink in the center, 15 to 20 minutes. Remove chicken, cool, and cut meat from bone; keep chicken stock at a low simmer.
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Mix flour and 1/4 teaspoon salt together using the dough hook attachment in the bowl of a stand mixer on Low; add eggs and water, 1 tablespoon at time, until dough holds together.
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Split dough in half. Roll 1 dough half on a lightly floured surface to 1/8-inch thickness. Cut dough into noodles 2 to 3-inches long x 1/4-inch wide using a sharp knife dipped in flour or a fettuccine pasta cutter. Repeat with other dough half.
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Return chicken to the simmering stock; add noodles. Season stock with black pepper and 1 pinch salt. Cook soup until noodles are cooked through, 15 to 25 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories490 | |
| % Daily Value * | |
| Total Fat 13g |
16% |
| Saturated Fat 4g |
18% |
| Cholesterol 179mg |
60% |
| Sodium 2022mg |
88% |
| Total Carbohydrate 51g |
18% |
| Dietary Fiber 2g |
7% |
| Total Sugars 2g |
|
| Protein 41g |
|
| Vitamin C 0mg |
2% |
| Calcium 55mg |
4% |
| Iron 5mg |
26% |
| Potassium 371mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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