Chicken Soup with Drop-In Noodles

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 skinless, boneless chicken breasts
• 2 1/2 tablespoons mixed vegetable flakes
• 1 bay leaf
• 1 teaspoon dried parsley
• 1/4 teaspoon dried tarragon
• 3/4 teaspoon celery salt
• 1 onion, chopped
• 1/2 cup frozen diced carrots
• 2 (14.5 ounce) cans chicken broth
• 2 teaspoons chicken bouillon powder
• salt to taste
• 2 cups all-purpose flour
• 1 tablespoon shredded Cheddar cheese
• 2 eggs
• 1 tablespoon milk

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the chicken breasts, chopped onion, frozen carrots, mixed vegetable flakes, bay leaf, dried parsley, dried tarragon, celery salt, both cans of chicken broth, and chicken bouillon powder in a 6-quart slow cooker and stir to combine.

2. Cover and cook on low for 8 hours (480 minutes), until the thickest part of the chicken reaches 165°F (74°C) and the meat pulls apart easily.

3. Transfer the chicken to a cutting board, shred it with two forks, return it to the pot, and discard the bay leaf.

4. In a bowl, whisk the eggs and milk together, then stir in the flour, shredded Cheddar, and a pinch of salt until a stiff, sticky dough forms.

5. Turn the slow cooker to high and bring the soup to a gentle simmer. Pinch off small pieces of the dough and drop them into the soup one at a time.

6. Cover and cook for 15 to 20 minutes, until the noodles are tender and cooked through. Taste, add salt to taste, and serve hot.