Ingredients
8
8 servings
- •1 (3 pound) whole chicken
- •1 onion, chopped
- •1 stalk celery, with leaves
- •1 tablespoon poultry seasoning
- •1 teaspoon whole allspice
- •1 teaspoon dried basil
- •0.5 teaspoon salt
- •1 teaspoon black pepper
- •1 teaspoon seasoning salt
- •1 (10.75 ounce) can condensed cream of chicken soup
- •4 eggs
- •2 tablespoons olive oil
- •1 tablespoon salt
- •1 teaspoon black pepper
- •2 cups water
- •4 cups all-purpose flour
Instructions
- Place chicken, onion, and celery in a large pot; fill the pot with water. Season with poultry seasoning, whole allspice, basil, 1/2 teaspoon salt, 1 teaspoon pepper, and seasoning salt; bring to a boil. Reduce heat, and simmer for approximately 2 hours, or until chicken is cooked.
- Remove chicken from broth and set chicken aside to cool; strain broth to remove seasonings and any bone. Return broth to the pan, stir in cream of chicken soup and continue simmering.
- In a medium bowl, stir together eggs, olive oil, 1 tablespoon salt, and 1 teaspoon pepper with 2 cups water. Gradually add flour, and stir to form a thick dough.
- Using a large spoon and knife, scoop a spoonful of dough and cut small pieces into broth. Repeat with remaining dough. Stir, cover, and simmer for about 15 minutes.
- Meanwhile, skin and debone chicken; cut meat into small pieces, add to broth and heat through.
Nutritional Facts
Per 8 servings
- Calories: 704
- Carbohydrate: 53g
- Fat: 34g
- Fiber: 2g
- Protein: 43g
- Sugar: 1g
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