Ingredients
-
Noodles
-
2.5 Cups Flour
-
.25 Teaspoon Salt
-
2 Eggs
-
.5 Cup Milk
-
1 Tablespoon Melted Butter
-
Soup
-
4 Carrots
-
4 Stalks Celery
-
1 Onion
-
2 Cloves Garlic
-
1 Pound Chicken Thighs
-
8 Cups Chicken Broth
Directions
- Make Dough: Bring a large pot of water to a boil for the noodles. Place a separate smaller pot of water to boil on another burner (for the chicken). While the water is heating, mix flour and salt in a medium bowl. Make a well in the center and crack the eggs into the well and whisk the eggs lightly. Add the milk and melted butter and begin mixing the flour into the egg and milk mixture. Mix, using your hands, until the dough forms into a ball. Remove the ball from the bowl and knead the dough for 5-6 minutes until it is very smooth and elastic. Cover in plastic wrap and set aside for step 3.
- Prepare ingredients: Peel and dice the onion and carrots. Dice the celery. Mince the garlic. Cut the chicken into small pieces. Put the cut chicken into the smaller pot of water and simmer for 5-10 minutes until the chicken is cooked through. Remove the pot from the stove and strain and rinse the chicken.
- Cook Noodles: Remove the plastic wrap from the dough. Dust flour on a large, smooth work surface and roll out the dough into a sheet about 1/4 inch thick. Using a pizza cutter or knife, cut the noodles into strips about 1/4 to 1/2 inch thick and 4-6 inches in length. Sprinkle additional flour over the noodles to ensure they don’t stick and then place them into the large pot of boiling water, in small handfuls, stirring between each addition to ensure they don’t stick together. Cook the noodles for 1-2 minutes until they are firm and float to the surface of the water. Strain the noodles and rinse with cold water then set aside for step 5.
- Cook Soup: Heat a new, clean pot over medium-high heat. Add a small amount of oil and add in carrots, celery, onion, and garlic. Cook and stir for 5-6 minutes until the vegetables soften. Add in the chicken broth and the cooked chicken and bring to a simmer. Simmer for 20-30 minutes until the broth has reduced slightly and the vegetables are very soft. Add salt and pepper as desired.
- Finish Soup: Finish the soup by adding in the cooked noodles. Simmer for 5-6 minutes so the noodles soak up the flavor of the soup but do not overcook the noodles to the point that they get mushy. You can add 1-2 teaspoons of chicken bullion at this point to boost the chicken flavor if you find that the broth you used tastes watery.
Meal Prep Tip:
This soup stores well in the fridge for 4-5 days. It can also be prepared in a large batch and frozen in gallon-sized bags for up to 6 months.
* I get commissions for purchases made through links in this post.
(Visited 362 times, 1 visits today)
