Wednesday, November 11, 2009

Chicken Noodle Soup + Handmade Parsley Noodles

I have been wanting to fix chicken noodle soup from scratch for quite some time now, yet I have been continuously putting it off because I wanted to make my noodles from scratch as well, and being almost 4 months pregnant, I just could not seem to muster up the energy to do so. Nevertheless I finally kicked my preggo fatigue to the side and made a pot of savory chicken noodle soup! It's filled with hearty veggies and comforting herbs and goes great with a fresh pb&j sandwich. The perfect family fall meal!


For Your Soup
3 Chicken Breasts, fat trimmed & washed
2 Tbsp Olive Oil
2 ½ C. Chicken Broth, low sodium
5 C. Water
2 Chicken Bouillon Cubes
1 C. Carrots, diced
1 ½ C. Celery, sliced thin
2 Bay Leaves
2-3 Garlic Cloves, minced
1/4 tsp. Rosemary
1 tsp. Ground Thyme
1 tsp. Sage
1 tsp. Worcestershire Sauce
2 Tbsp. Sour Cream
1 Tbsp. Flour
Black Pepper

Season your chicken breast with salt, paprika, and black pepper on both sides. Pour your olive oil into a large pot, once hot place your chicken in your pot to brown on both sides and to cook through until tender. Remove your cooked chicken from the pot and set to the side. Do NOT drain your juices. Now throw in your celery, carrots, garlic, and bay leaves and let them sweat on medium heat until they have become tender and celery is somewhat translucent.

De-glaze your veggies in your pot by pouring in your chicken broth, water, and bouillon cubes. Stir. Shred your chicken roughly with your hands and pour it into your pot. Now add your rosemary, thyme, sage, and Worcestershire sauce. Bring to a boil then return to a low simmer. In a small bowl put in your sour cream and blend with your flour. Add 1 C. of your soup and stir until well blended. Stir mixture back into your soup. Salt and pepper to taste.

For Your Noodles
2 C. Unbleached Flour
4 Large Eggs
¼ tsp. Salt
2 tsp. Olive Oil
¼ C. Curly Parsley, finely chopped

Directions: Place your flour into a large bowl. Make well in the center of your bowl. Add your eggs, salt, parsley, and oil into your well. Beat your eggs then gradually work in your flour. You may find that you do not need to use all of the flour. Work the flour into a dough that is non-sticky and firm. Remove your dough from your bowl and lay on top of a lightly floured counter top. Before kneading, I like to lightly oil my hands with olive oil to keep the dough from sticking too much to my hands. Knead with the heels of your hands for a few minutes to form some elasticity into your dough. Form into a ball and let rest under a bowl for at least 20 minutes.

***Note: I no longer have a pasta machine, so I hand rolled the noodles seen here. It adds a more rustic thick/dumpling texture when done by hand.

Lightly flour your dough and run it through your pasta machine to your desired thickness. Make sure to keep your dough lightly floured before each pass through your machine. Once you have your pasta to your desired thickness(you may prefer a thinner noodle, ta achieve this run your dough through your machine until you can see light pass through your pasta sheets.), lay your pasta onto a lightly floured counter top and cut into small sized rectangles or squares.

Bring a large pot of salted boiling water to a boil. Gently drop your pasta into your water and let boil until done. Immediately transfer your noodles to your chicken soup.

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