Directions:
- Bring chicken stock to a boil; cook chicken breasts at a boil until no longer pink in the center, 15 to 20 minutes. Remove chicken, cool, and cut meat from bone; keep chicken stock at a low simmer.
- Mix flour and 1/4 teaspoon salt together using the dough hook attachment in the bowl of a stand mixer on Low; add eggs and water, 1 tablespoon at time, until dough holds together.
- Split dough in half. Roll 1 dough half on a lightly floured surface to 1/8-inch thickness. Cut dough into noodles 2 to 3-inches long x 1/4-inch wide using a sharp knife dipped in flour or a fettuccine pasta cutter. Repeat with other dough half.
- Return chicken to the simmering stock; add noodles. Season stock with black pepper and 1 pinch salt. Cook soup until noodles are cooked through, 15 to 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 516.1 Kcal (2161 kJ) | ||
| Calories from fat | 97.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.83g | 17% | |
|---|---|---|---|
| Cholesterol | 105.14mg | 35% | |
| Sodium | 1114.33mg | 46% | |
| Potassium | 793.1mg | 17% | |
| Total Carbs | 74.94g | 25% | |
| Sugars | 12.8g | 51% | |
| Dietary Fiber | 2.02g | 8% | |
| Protein | 29.83g | 60% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.2mg | 7% | |
| Calcium | 44.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 69.76 Kcal (292 kJ) | ||
| Calories from fat | 13.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.46g | 17% | |
|---|---|---|---|
| Cholesterol | 14.21mg | 35% | |
| Sodium | 150.62mg | 46% | |
| Potassium | 107.2mg | 17% | |
| Total Carbs | 10.13g | 25% | |
| Sugars | 1.73g | 51% | |
| Dietary Fiber | 0.27g | 8% | |
| Protein | 4.03g | 60% | |
| Iron | 0.2mg | 7% | |
| Calcium | 6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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