About this recipe:Homemade noodles transform this everyday soup into something special. Perfect for a cold night. Make the noodles ahead of time so that they can dry before putting them in the soup. You can also make them beforehand and freeze.
For the noodles
4 tablespoons semi skimmed milk
1 teaspoon salt
9 oz plain flour
For the soup
2L (3 1/4 pints) chicken stock
4 stalks celery, diced
1 medium onion, diced
5 carrots, chopped
4 cloves garlic, minced
500g (1 1/4 lb) chopped, cooked chicken meat
1 (500g) bag frozen sweetcorn (optional)
salt and pepper to taste
1 chicken stock cube
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Method Prep:45min › Cook:3hr › Ready in:3hr45min
Mix eggs and milk together until well beaten, and then add salt and flour. Dough should be stiff. On a floured surface roll dough out very thin. Let dry 30 minutes and then cut into thin slices. Place on greaseproof paper and let air dry.
In a large stockpot, add chicken stock, celery, onion, carrots and garlic. Fill stockpot nearly to the top with water. Simmer until vegetables are tender, about 2 hours.
Add chicken and sweetcorn. Season with salt, pepper and chicken stock cube. Simmer for 30 minutes, checking to see if water level has decreased. Add water if needed.
Bring to the boil, add noodles, stirring often. Noodles should be done in 20 minutes. Serve hot.
Altered ingredient amounts.
I used bagged egg noodles. Also, I cook the noodles separately and pour the soup over the noodles as I serve. It keeps the noodles from turning to mush. I find it's also better for freezing. - 27 Apr 2010
I didn't make the noodles but I did make the soup and it was very very good. I scaled it to 12 servings. I made it in my slow cooker, not on the stove top. I added rosemary to the recipe and more garlic than suggested. Also, instead of making the noodles I threw in some pasta during the last 45 minutes of cooking and the noodles were fine. This is a great soup. - 24 Jul 2008