Chicken Noodle Soup

55 min · Serves 6

From USDA MyPlate Kitchen. A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations Adapted from a recipe submitted by Tod Robertson, Seminole

What goes in

• 1 lbchicken breasts
• 6 cupswater
• 2½ mlsalt
• 1.2 mlblack pepper
• 59.1 mlegg mix
• 2 cupsall-purpose flour

How to cook it

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 cook for about 20 minutes.
3. Set aside 1/4 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 1/4 cup cooled 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 1/2 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 to 20 minutes over medium heat).
9. Be careful! Pot may boil over if lid is fully closed.

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