Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
In the base of a stand mixer fitted with the hook attachment, mix together the 3 C. Flour, 2 Whole Large Eggs, and 1/2 Tsp. Salt.
Step 2
Slowly add in 1/4-1 C. Water until a sticky dough ball has formed.
Step 3
Turn the dough out onto a lightly floured surface and roll it out to be 1/8-1/4" thick then cut into 1x1"-2x2" squares or something close to. Set aside.
Step 4
Place 8 C. Reduced Sodium Chicken Broth, 4 Medium Russet Potatoes, 3 Celery Stalks, 2 Carrots, 1 Onion, and 1 Tbsp. Dried Parsley into a large stock pot and bring to a boil over high heat.
Step 5
Once boiling, drop in the noodles one at a time, stirring in between a few to keep them from sticking together.
Step 6
Reduce the heat to a low boil, cover, and cook for 25 minutes, stirring every so often.
Step 7
Whisk together the 1/4 C. Water and 1 Tbsp. Cornstarch into a slurry.
Step 8
When the noodles are tender, add in the cooked chicken and the cornstarch slurry. Stir to combine and season with salt & pepper to taste.
Your folders
recipes.net
5.0
(1)
1 hours, 30 minutes
Your folders
mycookiejourney.com
4.8
(30)
45 minutes
Your folders
amish-heritage.org
5.0
(1)
10 minutes
Your folders
amish-heritage.org
Your folders
thehappierhomemaker.com
1 hours, 5 minutes
Your folders
deliciousmadeeasy.com
4.5
(165)
1 hours, 10 minutes
Your folders
foodtalkdaily.com
150 minutes
Your folders
tasteofhome.com
2 hours
Your folders
justapinch.com
4.0
(4)
1 hours
Your folders
thekitchn.com
4.2
(11)
Your folders
amish-heritage.org
5.0
(6)
35 minutes
Your folders
food.com
5.0
(11)
40 minutes
Your folders
amish-heritage.org
5.0
(4)
9 minutes
Your folders
bellandevans.com
5.0
(39)
60
Your folders
justapinch.com
5.0
(12)
1 hours, 15 minutes
Your folders
foodnouveau.com
4.6
(18)
80 minutes
Your folders
simplyrecipes.com
Your folders
food.com
5.0
(355)
50 minutes
Your folders
mamalovesfood.com
5.0
(3)
45 minutes