Chicken Noodle Soup
From greywolf130 15 years agoIngredients
- 2# boneless chicken breast shopping list
- 6oz onion medium chop shopping list
- 3oz celery medium chop shopping list
- 3oz carrots medium chop shopping list
- 1 large clove garlic (palm crushed and peeled) shopping list
- 1 sachet (4 parsley stems, pinch thyme, pinch crushed black pepper, 1 bay leaf) shopping list
- salt TT shopping list
- water to cover ingredients shopping list
- 2 eggs shopping list
- 1/8oz extra virgin olive oil shopping list
- 1/4 tsp salt shopping list
- 1 cp bread flour shopping list
How to make it
- Place chicken, onion, celery, carrots, garlic and sachet in stock pot and cover with water.
- Bring to simmer and cook for approximately 2 hours or until carrots are tender, skimming top to remove scum that forms.
- While that is cooking, begin pasta by mixing together, eggs, olive oil and salt.
- Add in 1/2 cup of flour and mix until it forms a sticky ball, add more flour if needed.
- Place dough on floured surface and begin kneading and adding flour until it is no longer sticky and comes away from hands and surface. It should be about the size of a baseball.
- Allow dough to rest covered for about 30 minutes.
- Place dough on a lightly floured surface and roll out to approximately 1/8 inch thickness and cut into 1/4 inch wide strips.
- After 2 hours, remove chicken from pot and strain stock through several layers of cheese cloth. Discard vegetables.
- Add salt to taste.
- Cube the chicken and place back in stock and bring to a boil.
- Add noodles and cook to desired doneness.
People Who Like This Dish 2
- m2googee Tomball, TX
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