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Chicken Soup

Chicken Soup recipe image
This Italian soup features Cups semolina flour*, Huntington Casserole, T. butter, T. flour, Milk. It delivers rich, cheesy flavor, hearty, protein-packed satisfaction. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1306.3
Description
This Italian soup features Cups semolina flour*, Huntington Casserole, T. butter, T. flour, Milk. It delivers rich, cheesy flavor, hearty, protein-packed satisfaction. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 Cups semolina flour*
  • 55 Huntington Casserole
  • 4 T. butter
  • 4 T. flour
  • 1 cups Milk
  • 2 Cups chicken broth
  • 2 Cups cooked, diced chicken
  • 2 Cups uncooked egg noodles
  • 1 cups Cheddar cheese, shredded
Directions
  1. 1
    In a mixing bowl, stir together the flour and salt.
  2. 2
    Make a well in the center and pour the warm water into the well.
  3. 3
    Using a fork, incorpo- rate the flour into the water.
  4. 4
    Keep mixing until a ball forms.
  5. 5
    Turn out the ball of dough (it will be sticky) onto a floured surface and
  6. 6
    knead gently for 10 minutes.
  7. 7
    Use more flour to keep the dough from stick- ing, but try to use as little as possible.
  8. 8
    If the dough becomes too dry, sprinkle on a few drops of warm water and keep kneading.
  9. 9
    Wrap the dough in plastic
  10. 10
    wrap and
  11. 11
    let it
  12. 12
    rest for 20 minutes; then
  13. 13
    set the ball of dough, still tightly wrapped, into the refrigerator for 30 minutes.
  14. 14
    Tear or
  15. 15
    cut the dough into 4 equal pieces and work with one piece at a time, keeping the others wrapped and in the refrigerator so they don&# 226;ÂÂt dry out.
  16. 16
    On a lightly floured surface,
  17. 17
    roll the dough out and
  18. 18
    cut To
  19. 19
    cook the pasta, drop noodles into boiling, salted water and
  20. 20
    cook for about 3-5 minutes or until done.
  21. 21
    Semolina flour is made from coarse grinding Durham wheat berries.
  22. 22
    You can use other kinds of flour, including all-purpose and whole wheat, but Semolina/Durham flour makes the very best pasta noodles.
  23. 23
    When we were kids growing up, Mama would sometimes use
  24. 24
    Cream of Wheat cereal straight from the box in lieu of the more expensive Semolina to
  25. 25
    make our noo- dles.
  26. 26
    It works very well!
  27. 27
    Cracker crumbs, bread crumbs, or crushed potato chips Butter or grease a 9 x 9-inch casserole.
  28. 28
    In a medium saucepan, melt butter; add the flour and whisk until blended.
  29. 29
    Add the milk and then the broth in a stream, whisking con- stantly.
  30. 30
    Keep whisking and cooking until the white sauce thickens

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1306.3kcal
% Daily Value *
Total Fat 54.9g85%
Saturated Fat 26.2g131%
Cholesterol 220.0mg74%
Sodium 993.8mg42%
Total Carbohydrate 124.6g42%
Dietary Fiber 4.8g20%
Sugars 4.2g
Protein 69.6g140%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: blending, boiling, broth, butter, casserole, cheddar, cheese, chicken, cooked, cups, diced, egg, flour, huntington, italian, milk, noodles, semolina, shredded, soup
Read it online: https://www.chefs-mate.com/recipe/chicken-soup-131/