Chicken Noodle Soup w/Homemade Noodles

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There is something about the smell of onion, celery, and carrots cooking (“mirepoix”) that is comforting and soothing to the soul. The combination is used as the base for so many comfort foods like soups, stews and stocks. The combination is usually 50% onion and 25% each of carrots and celery.  Other vegetables and garlic can be used as well. In the culinary world there is a name for that but I will save you the details.  Even though we are still in 80 degree weather, I am feeling Fall in the air.  Last weekend was the last Farmer’s Market and that is when I really know Fall is coming. Fall is my favorite season, so my motivation is really kicking in. So far I have received a few requests for Fall friendly recipes, so I figured I should start now.  So here is the first Fall recipe of the season. Chicken noodle soup is a classic so why not start with that? 

1/2 white onion, diced
2 celery stalks, diced
2 carrot, diced
2T butter
1 spring thyme
2T Italian parsley, finely chopped (plus more for garnish)
1 clove garlic
4c chicken stock (I use “Better than Bullion” according to the jar plus 1 extra tsp, if I don’t have homemade chicken broth)
2 bullion cubes (use only if you use homemade chicken broth)
2c. cooked shredded chicken (rotisserie chicken works well or left over roasted chicken)
1c. Noodles (see recipe below)
1/4 c heavy cream

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Make the noodles and lay out to dry a bit. I usually make the noodles an hour or so before.

Saute the mirepoix (celery, onion and carrots) onion is translucent. Add garlic until fragrant.  Add the thyme, bullion and broth.  Bring to a boil then simmer for 20 minutes.

Add the shredded chicken and noodles and simmer for 8 minutes. Add the heavy cream, stir and turn off the heat.

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Top with with shredded parmesan cheese and roughly chopped Italian parsley. Serve with some yummy crusty artisan bread and salted butter.

NOODLES – this recipe makes enough for two batches of soup
2 c. flour
¾ t. salt
1 egg
1/2c. milk

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Mix the flour and salt. Lightly beat the egg then make a well in the flour and pour the milk egg mixture in the middle. Gradually incorporate the flour into the milk mixture. You will have to use your hands to knead the dough at the end.

Roll out the dough on a floured surface into a large rectangle about a 1/4 inch thick. I find a pizza cutter works really well for this part, cut the dough into long skinny strips,then cut noodles to about an inch in length.

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