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Chicken and Egg Noodles

Egg Noodles:
2 ea Eggs, beaten
1 1/2 c Flour (about)
Soup:
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 ea Clove garlic; minced


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.

Some general comments about this recipe:


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