Chicken Noodle Soup
Read my review of this recipe.
Ingredients:
- 2 1/2 – 3 pounds bone-in skinless chicken breast
- 1 large onion, diced
- 4 cups chicken stock or 4 cups water with 6 chicken bouillon cubes
- 5 large carrots, peeled and chopped
- 2 tablespoons parsley
- 1/2 teaspoon pepper
- Salt, to taste
- 3 cups flour
- 3 eggs
Directions:
Place chicken in a large soup pot and cover with water. Add the onions. Bring to a boil, then cover the pot, lower the heat, and simmer the chicken for 30 to 40 minutes, until cooked through. Remove the chicken to a platter. Allow the chicken to cool slightly and then pull the meat off the bones. Add chicken stock or water and bouillon to the pot, along with the carrots. Bring back to a boil and then simmer, uncovered, for 30 minutes.
While that’s cooking, combine the flour and eggs in a large bowl. Add ice water a tablespoon at a time until the dough comes together (7 or 8 tablespoons should do it). Let the dough rest for 10 minutes then divide into 3 balls. Roll the dough out into a rectangle with a lot of flour (the dough is sticky). Rub top of dough with flour before rolling it up like a jelly roll and cutting into 1/4 inch pieces. Unroll noodles and toss with a little flour. Repeat with remaining noodles.
After the carrots have cooked for 30 minutes, add the shredded chicken back to the soup. Season with parsley, pepper, and salt, if necessary. More bouillon or stock can be added at this point as well. Once seasoned, add the noodles a handful at a time to the pot. Once they are all added, stir to seperate them. Cook the noodles for 10 minutes, stirring occasionally.
Serves about 8 people.
Nutrition:
Substitutions:
You can also add celery to the soup when you add the onions. Seth and I aren’t huge celery fans, so I skip it, but he seems to think the soup would be better with potatoes. I usually end up added a couple extra bouillon cubes at the end.
Recipe courtesy of Sharon Gibbons.