About this recipe:This chicken soup is perfect for the cold winter days. It's cooked in a slow cooker, then served with homemade mini noodles. Serve with fresh bread, if desired.
Serves: 4 - 6
2 skinless, boneless chicken breasts
2 1/2 tablespoons mixed vegetable flakes
1 bay leaf
1 teaspoon dried parsley
1/4 teaspoon dried tarragon
3/4 teaspoon celery salt
1 onion, chopped
65g diced carrots
825ml chicken stock
2 teaspoons chicken stock granules
salt to taste
250g plain flour
1 tablespoon grated Cheddar cheese
1 tablespoon milk
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Method Prep:45min › Cook:8hr › Extra time:8hr45min › Ready in:17hr30min
Place chicken breasts in a large slow cooker and cover with cold water, 3/4 of the way full. Add vegetable flakes, bay leaf, parsley, tarragon, celery salt and onion. Cook on high for at least 6 hours or on low for 8 hours. 1 hour prior to serving add carrots, chicken stock granules, chicken stock and start making drop-in noodles.
In a large stock pot, bring 4 to 6 litres of salted water to the boil. In a mixing bowl combine flour and cheese. In the centre of flour mixture make a well and drop in eggs and milk. Mix with a fork until dough crumbles and looks like peas (if too dry add milk; if too moist add flour). Drop pea size dough pieces into boiling water and cook for twenty minutes. Drain and rinse the noodles with cold water.
Once noodles are finished and vegetables in soup are tender ladle soup into serving bowls, drop in noodles and serve.
Mixed vegetable flakes can be found in Chinese speciality shops or online.