I don’t remember using a specific recipe when I first made this several years ago, I just kind of made it up. Soup is very easy to make and you can make changes to suit your taste. You could add cubed potatoes or peas, omit the onion, or add more chicken to this recipe if you like.
RECIPE
Servings: 4
SOUP
- 1 boneless skinless chicken breast cut into bite-sized chunks
- 2 large carrots
- 2 celery stalks
- 2 thick onion slices
- 3 cans (14.5 ounce size) chicken broth
- dash of dried parsley
NOODLES
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 2 eggs (1 egg and 1 egg yolk)
- 1/4 cup water
Peel and slice carrots, wash and slice celery, and chop onion coarsely.
Cut chicken breast into bite-sized chunks.
Fill a 3 quart saucepan half full of water. Bring to a boil and add chicken. Simmer for 20 minutes.
While the chicken is cooking, make the noodles: In a medium mixing bowl, add flour and salt. Add 1 whole egg, and the yolk of a the second egg.
Stir well with a fork until crumbly. Add water
and stir with a fork only until the dough follows the fork around the bowl. Turn dough out onto well floured surface.
Roll to a 1/8 inch thickness with a floured rolling pin. If the dough sticks to work surface peel carefully back and add more flour.
Cut into noodles with a knife or pizza cutter. For this soup I like my noodles 1/2 inch wide and 1 1/2 inches long.
Allow to sit on your work surface. When the chicken has boiled for 20 minutes, drain water,
and add chicken broth to pot.
Bring to a boil and add carrots, celery, and onion.
Return to a boil, then reduce heat to low, cover and boil for 10 minutes.
Use a spatula to remove the noodles from your work surface and pile onto a plate. When veggies are done cooking, add uncooked noodles
and parsley to soup, stir to break up any noodles that may have clumped together, bring back to a boil, then reduce heat, cover, and simmer for 7 minutes, stirring occasionally.
Serve with crackers or bread(No-Knead Herb or Multi-Grain).
