| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Crockpot, Poultry, Pasta, Typed, Favorite |
3 |
Servings |
INGREDIENTS
| 2 |
|
Eggs, beaten |
| 1 1/2 |
c |
Flour (about) |
| 2 |
qt |
Water |
| 3/8 |
c |
Chicken gravy mix |
|
|
Or 1 tablespoon chicken soup base or bouillon |
| 1 |
c |
Chicken, chunked |
| 1 |
c |
Onion, diced |
| 1 |
c |
Celery, diced |
| 1 |
c |
Carrot, chopped |
| 1 |
ts |
Rosemary, crushed |
| 3 |
ts |
Season salt |
| 1 |
|
Clove garlic; minced |
INSTRUCTIONS
EGG NOODLES
SOUP
Combine eggs and flour. Add additional flour if needed to make stiff,
smooth dough. Roll out and cut into strips, set aside to dry. Note:
General rule of thumb; 1 egg per person plus as much flour as can be worked
into it.
Combine rest of ingredients in slow cooker and cook on low 5-6 hours or
until vegetables are tender.
Add noodles to soup and cook additional 3-4 hours or until noodles are
tender.
Notes: When I have it, I substitute home made chicken stock for the water
and chicken gravy mix. Also, sometimes just use chicken bullion cubes
instead of the gravy mix.
Also can be cooked on the stovetop but watch carefully it doesn't stick as
the noodles will soak up a lot of broth.
Created by Dorothy Flatman
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 19, 98
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