Prep 35 mins
Cook 20 mins
A fast and delicious soup with the added touch of homemade egg noodles. Check out my other recipes for whole-wheat noodles, if you'd rather. Really good way to use up chicken left over from Sunday night dinner.
- 2 eggs, warmed 5 min in warm tap water
- 2 1⁄2 cups all-purpose flour
- 49 ounces chicken broth (swanson)
- 1 1⁄2 cups water
- 1 large carrot, sliced 1/4-inch thick
- 1 celery rib, sliced 1/4-inch thick
- 1⁄4 cup onion, sliced
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
- 1⁄2 teaspoon dried parsley (or 1/2 T. fresh)
- 1 cup chopped cooked chicken (no skin)
- salt and pepper
- Wash your hands, remove any rings and get ready to get messy.
- Noodles: Break warmed eggs into a large bowl. Add 3/4 of the flour and mix with a wooden spoon until most of the flour is combined with the eggs. "Squish" dough through your fingers. Dough will probably be pretty sticky. Add a little more flour. Continue squishing through your fingers and kneading dough and adding small amounts of flour until dough is no longer sticky. You can add a little water if you get it too dry. The key here is to have the dough just to the point of not being sticky.
- Let dough rest 20-30 min (allows gluten to develop).
- Meanwhile, start broth and water boiling. Slice carrot, celery and onion and chop chicken. Add vegetables, chicken, garlic powder, onion powder and parsley to broth.
- Take rested dough and run through your pasta machine to desired thickness and cut into 1/4" wide noodles (if you don't have one, that's OK -- skip to the next step!). Cut noodles to desired length. Separate noodles and lay out to dry until veggies are tender.
- No pasta machine? Wipe down your counter and dry thoroughly. Dust a 1 foot circular area with all-purpose flour. Place rested dough on floured counter. Knead gently a few times. Re-flour counter and dough. Knead until pasta is smooth. Roll out with a rolling pin to 1/8" thick and cut into 1/4" thick strips with a sharp knife or pizza cutter(don't cut the counter). Cut to desired length. Separate noodles and lay out to dry until veggies are tender.
- When veggies are tender, add noodles and allow to boil 3-5 minutes until tender.
- Season with salt and pepper as desired.
- Portions can be frozen for later, if desired.
The actual noodles sound very familiar. Although doing them as grandma and mom taught me...I never 'knead' them to avoid making them stiff. Since I like my noodles more tender, I mix them until they spin in the bowl and roll out to dry, then flour them and roll them up to slice. I guess it's a matter of teaching and preference. Thanks! :)
I'm giving this 5 stars because we enjoyed it so much, but I must admit that I did not attempt the hand-made noodles. . .maybe I'll be braver next time. DH is under the weather and I wanted to make chicken soup for him, but not anything that would be time consuming. This just fit the bill. Used up leftover chicken from plus another breast that I simmered in some broth. Quick, easy, and delicious.