Chicken Soup with Drop-In Noodles

This tarragon-scented chicken soup prepared in a slow cooker is finished with tiny homemade noodles. If you're short on time, you can add regular cooked egg noodles instead.

• Preparation Time: 45 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 45 mins
• Calories: 401 Calories

Ingredients

• 2 eggs
• 1 tablespoon milk
• 2 cups all-purpose flour
• 1 onion, chopped
• salt to taste
• 1 teaspoon dried parsley
• 1 bay leaf
• 2 (14.5 ounce) cans chicken broth
• 2 skinless, boneless chicken breasts
• 2 ½ tablespoons mixed vegetable flakes
• ¼ teaspoon dried tarragon
• ¾ teaspoon celery salt
• ½ cup frozen diced carrots
• 2 teaspoons chicken bouillon powder
• 1 tablespoon shredded Cheddar cheese

Recipe Instructions

Step 1

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 at least 6 hours or on low for 8 hours. 1 hour prior to serving add carrots, chicken bouillon, chicken broth and start making drop-in noodles.

Step 2

In a large stock pot bring 4 to 6 quarts of salted water to a boil. In a mixing bowl combine flour and cheese. In the center 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-sized dough pieces into boiling water and cook for twenty minutes. Drain and rinse the noodles with cold water.

Step 3

Once noodles are finished and vegetables in soup are tender, ladle soup into serving bowls, drop in noodles and serve.