Chicken Noodle Soup
I will always have a special place in my heart for comfort foods. I can't help it, its just who I am. Be it meat loaf or pot pie, mashed potatoes or chicken noodle soup...they all are calming "reminds me of my childhood" types of meals. More often than not, I find myself craving them, probably as much for their comfort as their taste. Chicken Noodle Soup is a definitely a love of mine on one condition, it HAS to have homemade noodles! Without the noodles its just not the same!
Homemade Chicken Noodle Soup
To Make: Noodles Part oneFirst we want to make the noodle mixture because it will have to sit for a while. Combine the flour and salt in a bowl until fully combined. Make a well in the center and add the eggs and oil. Slowly mix, starting in the center of the well and work outwards. Slowly, always slowly. Once fully combined you can gauge if you will need to add water or not. Mix should be well combined, with no flaky bits, but firm. Add water a little at a time until its just right. Set aside.
To Make: Soup Peel carrots and cube. Chop celery and onion, you want all the pieces to be the same size for cooking and presentation purposes. In large pot, melt butter over medium/high heat. Once melted add carrots, celery and onions. Stir to coat and cool until about halfway cooked. Prep herbs by stripping the leaves off the stock. Add herbs and salt and pepper, combine. Cook for 1-2 minutes then add stock. If you choose to use prepared stock, that is just fine, but I prefer to use chicken base (such as Better Than Bouillon, found in any grocery store ). Add cubed chicken then let simmer for about 30 minutes or until veggies are tender.
To Make: Noodles Part 2 Split your noodle dough in fourths, at least. The smaller the portion the easier it will be to work with. On a well floured surface, roll out one section of dough thin enough that you can see through it. about 1/16 of an inch. Trim all edges to make a relatively perfect square/rectangle then cut into equal sized squares. To make the bow ties like we did, simply pinch the middle of each square. If your dough is too dry, you may need water to pinch it, otherwise the gather in the middle will hold. Set aside the finished noodles on a plate or pan until you have finished all of them. Once all of them are done, gently drop them in the soup! They take only a minute or two to cook, you'll know they are done when they float to the top. Serve and enjoy!
Enjoy!
Homemade Chicken Noodle Soup
- Noodles:
- 3 c. white flour
- 3 large eggs
- 3/4 c. olive oil
- 1/4 c. water
- pinch of salt
- Soup:
- 2 oz. butter
- 1/2 lb carrots
- 1 head celery
- 1 large onion
- 8 c. chicken stock (we use chicken base)
- 2 heaping Tbsp fresh thyme ( or more!)
- 2 tsp. fresh oregano
- 2 tsp. fresh rosemary
- 1 lb chicken, cooked and cubed
- salt and pepper, to taste
To Make: Noodles Part oneFirst we want to make the noodle mixture because it will have to sit for a while. Combine the flour and salt in a bowl until fully combined. Make a well in the center and add the eggs and oil. Slowly mix, starting in the center of the well and work outwards. Slowly, always slowly. Once fully combined you can gauge if you will need to add water or not. Mix should be well combined, with no flaky bits, but firm. Add water a little at a time until its just right. Set aside.
To Make: Soup Peel carrots and cube. Chop celery and onion, you want all the pieces to be the same size for cooking and presentation purposes. In large pot, melt butter over medium/high heat. Once melted add carrots, celery and onions. Stir to coat and cool until about halfway cooked. Prep herbs by stripping the leaves off the stock. Add herbs and salt and pepper, combine. Cook for 1-2 minutes then add stock. If you choose to use prepared stock, that is just fine, but I prefer to use chicken base (such as Better Than Bouillon, found in any grocery store ). Add cubed chicken then let simmer for about 30 minutes or until veggies are tender.
To Make: Noodles Part 2 Split your noodle dough in fourths, at least. The smaller the portion the easier it will be to work with. On a well floured surface, roll out one section of dough thin enough that you can see through it. about 1/16 of an inch. Trim all edges to make a relatively perfect square/rectangle then cut into equal sized squares. To make the bow ties like we did, simply pinch the middle of each square. If your dough is too dry, you may need water to pinch it, otherwise the gather in the middle will hold. Set aside the finished noodles on a plate or pan until you have finished all of them. Once all of them are done, gently drop them in the soup! They take only a minute or two to cook, you'll know they are done when they float to the top. Serve and enjoy!
Enjoy!
More posts from
