Chicken Noodle Soup
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*6-8 cups Chicken Stock/Broth low sodium (Homemade stock is best) or 2 (32 ounce boxes liquid Chicken Stock)
*1 Bay Leaf
*1/4 teaspoon Red Pepper Flakes
*1/2 teaspoon Black Pepper
*Sea Salt to taste
*3/4 cup White Onion, chopped small
*2 cups sliced Carrots
*1 1/2 cups small chopped Celery
*2 cups chopped Cooked Chicken, store bought rotisserie Chicken or see our home cooked Lemon Herb Chicken Crock Pot Style with chicken stock
*Fresh Homemade Egg Noodles, recipe below
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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 creamy 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 the clumps into dough square disk, 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 towards the center, towards each other, like you would roll cinnamon rolls (see picture below).
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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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Enjoy!
Enjoy!
Lindy
