Chicken Soup with Drop-In Noodles

Cooking Recipes Catalogue

This tarragon-scented chicken soup prepared in a slow cooker is finished with pea-sized egg and cheese noodles reminiscent of spaetzle.

INGREDIENTS (for 5 servings):


  • 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.
  • 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 size dough pieces into boiling water and cook for twenty minutes. Drain and rinse the noodles with cold water.
  • Once noodles are finished and vegetables in soup are tender ladle soup into serving bowls, drop in noodles and serve.