Stroud's Chicken Noodle Soup

"From a little cookbook called Elephant Stew"
 
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Ready In:
1hr
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Combine broth and water.
  • Simmer thighs, carrots and parsley in stockpot 45-60 minutes or until meat is very tender.
  • Remove chicken from stock.
  • Pull meat from bones.
  • Return to pot.
  • Remove pot from heat.
  • For noodles:.
  • Beat eggs and salt until smooth.
  • Beat in 2/3 c flour.
  • Continue adding flour up to a toatl of 1 and 1/2 c until a pliable dough is formed.
  • Knead dough 5 minutes on a lightly floured board.
  • Roll dough about 1/16th inches and use a sharp knife to cut it into 1/2 inch wide noodles 2 inches long.
  • Return soup to stove and bring to simmer.
  • Add noodles, salt and pepper and worcestershire sauce.
  • Simmer 7-10 minutes or until noodles are cooked through and tender.

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Reviews

  1. This makes a perfectly serviceable chicken soup, but it is nothing whatsoever like what's made at Stroud's. I grew up two blocks from the original Stroud's and was a very picky eater, their soup was one of the few things I'd eat without complaint. Essentially all my professional development as a cook has been because I wanted to figure out how to replicate their soup. This ain't it. The dash of Worchester is weird, the lack of celery is weird and incorrect.
     
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