Chicken Vegetable Soup With Home Made Noodles
From asmith 13 years agoIngredients
- Soup: shopping list
- 4 cartons low sodium chicken broth shopping list
- 4 cups cooked chicken breast, cup into bite size pieces shopping list
- 2-3 handfuls baby carrots, cut into rough slices shopping list
- 1 small onion, diced shopping list
- 3 ribs celery with leaves shopping list
- 1 carton small buttom mushrooms, cleaned and chopped shopping list
- 1-2 tsp bottled minced garlic shopping list
- 2 Tbsp butter shopping list
- 1/2 tsp dry mustard shopping list
- 1/4 tsp cayenne pepper shopping list
- 1/2 tsp coarse pepper shopping list
- 1 Tbsp herbs (I use basil, parsley, and cilantro) shopping list
- Egg Noodles: shopping list
- 2 c. all purpose or whole wheat flour shopping list
- 3 large egg yolks shopping list
- 1 large egg shopping list
- 1 tsp salt shopping list
- 1/3 to 1/2 c. water shopping list
- 1/4 tsp salt shopping list
- (You will likely have more noodles than you need, but this is the only noodle recipe I know.) shopping list
How to make it
- Remove leaves from celery, thinly slice celery and chop leaves. Set both aside to add to soup later.
- In stock pot melt butter, saute garlic and onion in butter just until onion begins to soften.
- Add all other ingredients, except sliced celery, and bring to a boil.
- Cover, reduce heat and simmer for 1.5 hours, stirring occasionally. Taste after one hour and adjust seasoning as needed. Add celery slices. (I leave these until now because I don't like when the celery are too soft. You could add these with the other ingredients if you want)
- After 30 minutes more, uncover, stir and turn heat up enough to bring soup to low boil, we want the broth above simmer but not at a rolling boil to cook the noodles.
- Meanwhile make noodles:
- Measure flour into a medium bowl and make a well in center.
- Mix in egg yolks, egg and and salt thoroughly.
- Mix in water 1 tablespoon at a time until dough is stiff but easy to roll.
- Sprinkle clean surface with flour, turn out dough, sprinkle dough lightly with flour. Roll dough 1/4 to 1/2 in. thick.
- Cut into 1/2 in. strips. (a pizza cutter come in handy here) Cut each strip into 2 in. pieces.
- Drop desired amount of noodles into soup. Noodles will need about 5 to 7 minutes to cook.
People Who Like This Dish 4
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