Chicken Noodle Soup With Homemade Noodles
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Chicken Noodle Soup With Homemade Noodles
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
Noodle Ingredients:
- 2 cups flour
- ¾ tsp salt
- 1 egg
- ¼ to ⅓ cup milk
Soup Ingredients:
- 1 tbsp butter or olive oil
- ½ onion diced
- 1 ½ cups carrots diced
- 3 celery diced, stalks
- 1-2 cloves garlic minced
- ½ tsp dried thyme or basil
- 8 cups chicken broth or store-bought, homemade
- 2 tsp chicken bouillon I use Herb Ox, good quality
- 1 bay leaf
- sea salt to taste, fresh cracked pepper
- black pepper to taste, fresh cracked pepper
- 1 ½ cup chicken I use meat from leftover roasted chicken, cooked, diced
- parsley chopped, fresh
Instructions
- Make the homemade noodles, in a mixing bowl combine flour, salt, egg, and milk. Mix until you produce a slightly sticky ball of dough. Flour the counter and roll out the dough to 1/8-inch thickness. You want them very thin because they thicken when cooked.
- Cut noodles (I use a pizza cutter) to the desired size and place them on parchment paper.
- Set aside and allow the noodles to dry out on the counter for at least 1 hour before adding them to the soup.
- Meanwhile prepare the soup by sautéing the onions in butter or olive oil in a large Dutch oven stirring often, until soft, about 5 minutes.
- Add carrots, celery, garlic and thyme (or basil) and cook, stirring constantly, for 1 minute.
- Add broth bouillon and bay leaf and chicken then season with sea salt and freshly cracked pepper, to taste. Bring to a boil then reduce heat and simmer for 45-60 minutes, or until veggies are tender.
- Add the noodles to the soup and cook, until tender.
- Add fresh parsley then taste and re-season if needed. Serve and enjoy.
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