It’s like a hug in a bowl.
Andy Lyons
There’s something about diving into a big bowl of steamingchicken soupthat warms the soul.
This chicken noodle soup recipe starts with a homemade broth with the option to also make your own noodles.
Credit:Andy Lyons
Ingredients
1(3 1/2 to 4-lb.
Bring to boiling; reduce heat.
Simmer, covered, about 1-1/2 hours or until chicken is very tender.
Separate Chicken
Remove chicken from broth.
When cool enough to handle, remove meat from bones.
Discard bones and skin.
Cut meat into bite-size pieces; set aside.
Skim fat from broth.
Make the Soup
Bring broth to boiling.
Stir in carrot and celery.
Simmer, covered, about 5 minutes.
Simmer, covered, 5 minutes more or until noodles are tender but still firm.
Stir in chicken and parsley; heat through.
Make a well in the center.
Stir until mixture forms dough.
Sprinkle a clean surface with 1/4 cup flour, knead dough until smooth and elastic.
Cover; let rest 10 minutes.
Roll Out Dough
Divide dough into four equal portions.
Loosely roll into a spiral, cut crosswise into 1/4-inch-wide strips.
Unroll strips to separate; cut strips into 2- to 3-inch-long pieces.
Add to Soup
Use in recipe as directed.
Note, you’ll only need about 3 to 5 minutes for the fresh noodles to cook.
Freeze extra portions of dough in plastic wrap up to 3 months.
Thaw completely in the refrigerator overnight before using.
2,000 calories a day is used for general nutrition advice.
