Chicken Doodle Doup (Noodle Soup) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I asked for this recipe after having it on a vacation . Delicious! Ingredients:
1 lb spaetzle noodles (i use klushi (amish) |
10 cups cooked boneless skinless chicken breasts (shredded, 10 chicken thighs whole discount pkg. if using pressure cooker directions below) |
9 cups fat-free low-sodium chicken broth (2 32 oz. boxes & 1 14 oz. can (if using pressure cooker use only 1 box and 1 can, i use collage inn) |
3 (10 1/2 ounce) cans campbell's condensed chicken broth (i use low sodium) |
10 1/2 ounces water (one campbell's can full) |
6 tablespoons cornstarch |
6 tablespoons water |
seasoning, to taste (salt, pepper, etc.) |
Directions:
1. -Pressure Cooking Chicken-.
2. Submerge thighs & pressure cook 22-25 minutes Strain broth - freeze- discard fat. and debone chicken.
3. -.
4. -Directions-.
5. Debone meat - into small pieces.
6. Add all liquid, get boiling.
7. Add noodles; cook 10-13 minute
8. (undercooked!).
9. Turn heat to low.
10. Stir in thickener (6 T. cornstarch + 6 T. water mixed.)
11. Boil 2 minute more.
12. Stir in meat, pepper.
13. Take off heat & secure lid.
14. Rest 1 hour stirring several (4) times.
15. Check if needs more pepper & slightly salt.
16. -NOTES-.
17. DON'T mix cornstarch with water ahead of time!
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