Chicken Noodle Soup With Homemade Noodles
Ready In: 2 hrs 30 mins
Serves: 6-8
Ingredients
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)
To finish
- 2 medium baking potatoes, peeled, cubed
- 1⁄2 cup celery
- 3 fresh thyme sprigs
- 1 cup frozen peas
Directions
- 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.
- Serve.
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