I wanted to share this oldie but goodie chicken noodle soup. I've made it twice already this fall. I made it for my Grandpa and once for my family. I love this soup.
This recipe is easy once your noodles are done. You just throw everything into the pot and let it cook for a couple of hours. Since it's on the stove, a weekend is the best day to make it since you can't leave the house.
To make your noodles:
In a large bowl, mix together:
2 cups of flour
1 tablespoon of salt
1/2 cup of water
3 egg yolks, 1 whole egg
- Mix it together with a wooden spoon.
- Add in another 1/2 cup of flour and begin mixing with your hands.
- Separate the dough into smaller portions to roll out on the counter.
- Make sure you have a lot of flour on the counter, rolling pin, and your hands.
- Cut the noodles into THIN strips.
- Separate them out, laying them flat on parchment paper to dry.
- I made my noodles at least two hours before I'm ready to add them into the soup. The longer you let them dry out, the better.
To make your soup:
- In a large stockpot on the stove, bring 2 large boxes of chicken stock and 1 cup of water to a low boil.
- Add in chopped carrots and celery (However much you want. I use about 2 carrots and 3 celery.) Bring that to a simmer.
- Add in 1 large Rotisserie chicken (or 2 small ones) and salt and pepper to taste. Cook on the lowest setting for a few hours.
- 30 minutes before serving, add you noodles
I hope you enjoy!