Eat Without

Chicken Noodle Soup

Source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations Adapted from a recipe submitted by Tod Robertson, Seminole Nation

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-08-06.

This home-style chicken noodle soup makes a wonderful side dish. It tastes even better the next day if you have any leftovers.

Makes
6 Servings
Serving size
1 cup

Ingredients

  • 1 pound chicken breasts, thawed, skin and bone removed from each piece
  • 6 cups water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons egg mix (or 2 eggs)
  • 2 cups all-purpose flour

Directions

  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.

Notes

Tip for cooking chicken: The recommended sage minimum internal temperature for chicken is 165 degrees F, as measured with a food thermometer.

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.