Prep 1 hr
Cook 1 hr 30 mins
This is wonderful anytime, but especially if someone in your household is not feeling well. It is so comforting. If you don't feel like messing with the noodles, use cut up won ton or egg roll skins instead.
For the soup
- 5 lbs roasting hen
- 1 onion, sliced
- 1 carrot, sliced
- 3 sprigs parsley
- 1 tablespoon salt
- 1⁄2 teaspoon pepper
For the noodles
- 1 1⁄4 cups cake flour
- 1⁄4 teaspoon salt
- 1 large egg
- 1 1⁄2 teaspoons unsalted butter, room temperature
- 2 1⁄2 tablespoons water (about)
- 2 medium baking potatoes, peeled, cubed
- 1⁄2 cup celery
- 3 fresh thyme sprigs
- 1 cup frozen peas
- For the soup: Put the hen into a large pot.
- Add cold water to just cover the hen, plus the next 6 ingredients.
- Bring to a boil and simmer, partially covered until chicken is done, about 1 hour.
- Remove chicken from pot and cool.
- Remove the skin and bones from the chicken and cut into bite size pieces.
- At this point I like to chill the cooking liquid over night to congeal the fat and discard it.
- Cover and refrigerate the chicken as well, if you choose to do this.
- For the noodles: Blend flour and salt in a processor.
- Add butter and egg.
- Pulse in enough water to make dough.
- Remove dough from processor and form into a ball.
- Divide ball into 4 pieces.
- Flatten and generously flour each piece.
- Roll until very thin (1/16 inch), or run through the various settings of a pasta roller until the dough is about 1/16 inch thick, flouring as needed.
- Cut dough into desired length and width.
- I like mine about 1x2 inches.
- Bring the cooking liquid, potatoes, celery and thyme to a boil in a large pot.
- Cook until potatoes are done, about 15 minutes.
- Add frozen peas and bring back to a boil.
- Add noodles by the handfuls and submerge in the cooking liquid with a spoon.
- Boil until noodles are tender, about 6 minutes.
- Add cut up chicken meat and reheat.