Chicken Noodle Soup From Scratch

Chicken soup -- and especially chicken noodle soup -- is one of those cross-cultural dishes that falls somewhere between comfort food and a prescription drug.

Recipe

Ingredients

• 4 quarts chicken stock (use canned chicken broth if necessary)

• 4-5 bone-in chicken thighs (with or without skin)

• 1 medium onion, diced

• 1 clove garlic, minced

• 3-4 stalks of celery, diced

• 3-4 large carrots, sliced into thin "coins"

• Salt and pepper to taste

• 16 oz. dried egg noodles

• 2-3 Tbsp. fresh parsley

Directions

Heat the chicken stock in a large stock pot and keep at a low simmer.

In a large saute pan, brown the chicken thighs on both sides and then add them to the stock. Simmer for about an hour, or until the meat easily pulls away from the bones.

While the chicken simmers, saute the onions, garlic, celery and carrots until the onions are soft and aromatic. Remove from heat and set aside.

Remove the chicken from the stock and set aside. Strain the stock to remove any bits of skin and then return it to the stock pot and bring back to a simmer.

Add the sauteed vegetables to the simmering stock.

Remove the meat from the chicken thighs and discard the skin and bones. Chop (or pull) the meat into bite-size pieces and return to the stock.

Bring the soup briefly to a boil and then reduce heat to a slow simmer and allow to cook at least another 30 minutes or until ready to serve. Taste several times and adjust seasoning as needed.

Cook the noodles until just al dente, then drain and rinse them well before adding them to the soup along with the parsley, a few minutes before serving.

Home Made Egg Noodles

Ingredients

• 2 large eggs

• 2 additional egg yolks

• 1/2 cup water

• 2 tsp. sea salt (use less if using refined salt)

• 2-3 cups all purpose flour

Directions

In a large bowl, whisk together eggs, water and salt.

With a wooden spoon, stir in the flour a half cup at a time to make a heavy dough that is just a little sticky but easily pulls away from the sides of the bowl.

On a well floured surface, knead the dough, incorporating additional flour until it is no longer sticky and very elastic.

Let the dough rest for 15-20 minutes in the refrigerator. Then remove and cut into four equal pieces.

Working with one piece of dough at a time, roll as thin as you can with a rolling pin (you can also use a pasta extruder or similar device), cut into strips about 1/4 inch wide and then cut the long noodles to size.

Spread the noodles on a cookie sheet to dry for at least 2 hours or better, overnight.

Cook as you would any fresh noodles or pasta in plenty of salted water.

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bon appetit