St. Paul Grill's Chicken Pepper Noodle Soup Recipe

ingredients

1 pound chicken meat, diced
1/2 pound butter
3 celery stalks, diced small
3 medium carrots, diced small
1 medium yellow onion, diced small
1 tablespoon garlic, chopped
1 1/2 cup all-purpose flour
2 teaspoons cracked black pepper
1 tablespoon poultry seasoning
1 ounce basil, chopped
1 gallon chicken broth
salt, to taste

Noodles
6 whole eggs
1 cup flour
1 tablespoon cracked black pepper
1 tablespoon granulated garlic
1 teaspoon salt

directions

In a large stock pot, melt butter. Add vegetables, diced chicken, and seasonings. Cook until vegetables are tender, and add flour to make a roux.

Add broth in small amounts, stirring constantly. Bring to a boil, stirring occasionally, until the mixture is thickened. Add salt and remove from heat. If needed, adjust thickness by adding water.

For Noodles: In a large bowl combine all the ingredients until thoroughly mixed. A dough hook on a mixer will work, or else knead by hand.

Roll out dough on a floured surface and cut into strips. Cook in boiling water or chicken broth. Drain and add to soup.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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