Sunday, April 20, 2008

Chicken Noodle Soup

Nothing fancy here. Just good old-fashioned homemade goodness! I used homemade stock, but feel free to use bullion stock or boxed/canned, whatever you've got.
2 quarts chicken stock + 1-2 cups water
2 large parsnips, diced
2 large carrots, diced
1 recipe homemade noodles
2-3 cups cooked chicken, shredded or diced
Bring stock to a boil. Add parsnips and carrots. Simmer stock and vegetables until they are almost done (tender but not too soft). Add noodles, let boil for about 5 minutes or until they float back up to the top and are nice and tender. Add chicken and let heat through.
Homemade Noodles
2 cups flour
1/2 tsp salt
3 eggs, lightly beaten
1 tbsp cold water
Mix together flour and salt. Make a deep well in the center, add eggs and water. Gradually mix with hands or wooden spoon.
Gather into ball and knead on a floured surface about 10 minutes or until smooth. Add flour as necessary to keep dough from sticking to surface or hands.
Divide dough into thirds. On lightly floured surface, roll each section into a paper-thin revtangle. Dust top of dough with flour to preven sticking while rolling. Trim edges and flour both sides of dough.
Roll dough, jelly-roll style. Using a sharp knife, cut 1/4 inch slices. Unroll and allow to dry on paper towels before cooking.
These were really good, using the whole batch puts a lot of noodles in the chicken soup, just how I like it! You can freeze the uncooked noodles if you like, just defrost before cooking. I also added some sliced mushrooms, which turned out good.

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