Chicken noodle soup

Chicken noodle soup
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Chicken noodle soup
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
  • qts. cold water
  • 2 stalks celery with celery leaves
  • 1 large onion, peeled and stuck with 2 cloves
  • 2 carrots, peeled and cut into large pieces
  • 1 clove garlic, peeled
  • 4 black pepper corns
  • 2 bay leaves
  • ½ tsp. sea salt
  • 4 lbs. chicken parts with bone and skin
  • ½ tsp. thyme
  • ½ tsp. basil
  • ½ tsp. marjoram
  • 2 large eggs
  • 1 cup all-purpose flour
  • ¼ tsp. sea salt
  • More all-purpose flour for rolling out
  • A pot of boiling chicken, turkey, or beef broth
  1. Bring the water to a boil in Dutch oven with the ingredients of celery through and salt. Add the chicken parts, bring back to a boil, immediately reduce the heat, and simmer uncovered for 2 ½ hours.
  2. Add the herbs and simmer another 30 minutes for a total of 3 hours. Cool a little and strain. Discard the skin, bones, vegetables and seasonings. Reserve the chicken meat. Refrigerate the stock overnight. Skim off the fat on the top before using.
  3. Beat the eggs well in a large bowl. Stir in 1 cup of flour and salt and form a ball. Knead a couple of times on a floured board, adding flour as needed to make a stiff dough. Wrap the ball in plastic wrap and let it rest in the refrigerator for 30 minutes.
  4. Sprinkle more flour on the board as needed. Roll out the dough into a rectangle as thin as possible. Dust the dough lightly with flour and let it rest for 30 minutes.
  5. Bring your chicken broth or other soup liquid to a boil. Roll the dough into a cylinder and cut across the cylinder to make narrow strips. Unroll all the strips, gently shake off any excess flour, and drop them into the hot soup. Return to a boil and cook from 12 to 15 minutes, depending on the thickness of your noodles. The only way to be certain that they are done is to taste a sample. Serve immediately.
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