If you like a chunky meaty soup, then you will love this Chicken Noodle Soup Recipe.
Chicken Noodle Soup
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*8 cups Chicken Stock/Broth low sodium (Homemade stock is best) or two 32 ounce boxes liquid Chicken Stock, add more chicken stock if you want more of a liquid soup
*1 Bay Leaf
*1/2 teaspoon Black Pepper
*Sea Salt to taste
*3/4 cup White Onion, chopped small
*2 cups sliced Carrots
*1/2 cup sliced and sautéed Bella or Crimini Mushrooms, optional
*1 1/2 cups small chopped Celery
*2 cups chopped or shredded Cooked Chicken, store-bought rotisserie Chicken or see our home cooked Herb Roasted Chicken with chicken stock (We used as much chicken we could remove from cooked whole chicken)
*Fresh Homemade Egg Noodles
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In a large stock-pot on medium heat add: 2 tablespoons extra light olive oil, onions, carrots,celery and sauté 2-3 minutes.
Now add the remaining ingredients except for the homemade noodles. Simmer the soup ingredients for about 30-40 minutes or until carrots a fork tender.
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Then bring soup to a boil and add the homemade noodles and cook another 4-6 minutes or until noodles are shriveled and white in color. Turn to low-heat and serve.
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Fresh Homemade Egg Noodles
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*2 cups All-purpose Flour, more for rolling out noodle dough
*1 teaspoon Kosher Salt
*1/4 teaspoon Onion Powder
*1/4 teaspoon Garlic Powder
*2 teaspoons Parsley Flakes
**2-3 teaspoons Extra Light Olive Oil
*3 Egg Yolks,cold
*1 Whole Egg, cold
*1/4-1/2 cups Ice cold water
*Top with Fresh Chopped Parsley
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In a mixing bowl whisk together the flour, Salt, onion powder, garlic powder and parsley flakes **or in a small bowl combine olive oil and parsley flakes and rub over thin rolled out noodle dough and dust with the flour.
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Add the eggs to the middle of the flour mixture and using a pastry cutter, cut in the eggs and slowly adding in the ice water until it forms clumps. Form clumps into a dough square disk and let the dough rest 5 minutes and rollout the dough in a thin layer and cut rolled out noodle dough into rectangular shape. (Now is the time to add olive oil and parsley if you haven’t already done so.)
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Roll both short ends of the rectangle toward the center, towards each other, like you would cinnamon rolls.
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Cut noodles down the center of the two rolls and cut both noodle dough rolls into 1/4 inch slices (like you would cinnamon rolls)and toss noodle dough strips. Add them to prepared boiling chicken soup mixture.
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Note: If you love mashed potatoes give this a try. Make 4 cups of instant mashed potatoes following the directions on the box. Now scoop (with disher or large cookie scoop) about 1/4 cup of the made instant potatoes to the bottom of soup bowls before adding chicken noodle soup.
Enjoy!
Lindy
