1 - 10 of 37 for egg noodle soup
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Simmer broth in large saucepan. Beat eggs with a fork ... salt and pepper and let simmer for 10 minutes. Serve hot with croutons. Yield: 4 to 5 servings.
Place chicken stock ... a boil. Add noodles, boil for ... to simmer. Stir eggs, lemon juice, ... has set. Sprinkle soup with chopped scallions, and serve hot.
Beat eggs in bowl. Heat ... minutes. Chop parsley and cut egg pancake in strips about 2 inches long and 1/2 inch wide. Add to soup. Serve immediately. Serves 4.
Heat oil in ... cubes. Gradually add noodles and salt so ... and chill leftover soup. Reheat covered, ... consistency. Makes 8 to 10 servings or 4 quarts.
Cover board with lots of flour. Roll dough out thin, cover dough with lots of flour so you can roll it together and it won't stick. Thin out in thin ...
Cook egg noodles. Drain and ... well. Add chicken soup and milk to ... bake for 1/2 hour on 375 degrees. If you have any left over chicken, add to noodles.
Spray small oval ... spray. Pour in egg noodles. Place pork ... of noodles. Pour soups over this, then ... hours. This and green salad makes a great meal.
Place chicken in ... cream of celery soup, golden mushroom ... doesn't scorch. Add egg noodles by dropping from ... is too thin, add a little more flour.
Remove skin from ... cream of mushroom soup, Lipton onion ... chicken in pan and bake, uncovered at 350 degrees for 1 hour. Serve with cooked egg noodles.
Heat soup and water to boiling. Meanwhile, beat together eggs and lemon juice. ... egg mixture. Gradually add to soup. Serve at once. Yield: 3 cups soup.
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