Chicken Noodle Soup
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There is nothing better than chicken noodle soup with home made noodles! Sometimes I have the time and energy to boil my chicken and make my stock from scratch, but sometimes I don't! And i don't want that to keep me from making an amazing, flavorful soup for my family.
This recipe can scale up or down, depending on how much time you have. You can make your broth from scratch or use canned. I sometimes even use canned chicken if i don't have time for a low and slow cook to get the chicken perfectly tender. You could even use packaged noodles, but that would lose some of the magic of this soup.
One key step to a rich and flavorful soup is sweating the vegetables and seasonings in a little bit of oil, then adding some of the broth and allowing it to simmer for some time. I'm all for convience and simplifying, but don't skip this step!
Chicken Noodle Soup
2 Tbsp canola oil
4 carrots, peeled and chopped
1/2 onion, chopped
2 celery stalks, from the center of the stalk and with the leaves, chopped
1/2 tsp ground thyme
1/2 tsp dried rosemary
2 garlic cloves
1/2 tsp fresh ground pepper
1/2 tsp salt, additional to taste
36 ounces chicken broth
1 pound shredded chicken (can use canned chicken, 2 cans)
Egg Noodles
2 cups flour
1 tsp salt
4 eggs
Instructions
Heat oil in sauce pan (about 3 - 4 quarts) over medium heat.
Add vegetables and stir to coat in the oil. Cook vegetables until the vegetables soften, stirring occasionally.
Add herbs and garlic and cook for about 5 more minutes, continuing to stir occasionally.
Add 12 ounces of the broth and simmer for at least 30 minutes, up to 1 - 2 hours. Add additional broth, as needed
Noodles
Add flour and salt to a bowl and stir to combine. Make a well in the center.
Beat the eggs slightly in a separate bowl and pour into the center of the flour well.
Beat the eggs with a fork, slowly incorporating the flour into the eggs until a dough forms.
Turn out onto a well floured surface and knead. Continue to incorporate flour until the dough is smooth and no longer sticky.
Coat in flour, wrap in plastic wrap, and allow to rest in the fridge for at least 30 minutes.