Chicken Noodle Soup With Homemade Noodles
Servings 8
Equipment
- Large Dutch oven
Ingredients
Noodle Ingredients:
- 2 cups of flour
- ¾ tsp salt
- 1 egg
- ¼ to ⅓ cup of milk
Soup Ingredients:
- 1 tbsp butter or olive oil
- ½ onion diced
- 1½ cups of carrots diced
- 3 stalks of celery diced
- 3 cloves of garlic minced
- ½ tsp dried thyme or basil
- 8 cups homemade chicken broth or store-bought
- 2 tsp good chicken bouillon I use Herb Ox
- 1 bay leaf
- Sea Salt and fresh cracked pepper to taste
- 1½ cup cooked roasted chicken diced
- Fresh parsley chopped
- Lemon wedges serving
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 ⅛-inch thickness. Side Note: You want them very thin because they thicken when they cook.
- Cut noodles (I use a pizza cutter) to the desired size and place them on parchment paper.
- Set aside and let the noodles 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, bay leaf, and chicken, then season with sea salt and freshly cracked pepper to taste.
- Bring to a boil, then reduce the 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 with fresh lemon wedges. Enjoy.