Chicken noodle soup is a winter classic, and the perfect meal for the kids to help with.
Heather Smith shares this recipe from her father.
Find more recipes and kitchen tips at www.gygi.com.
Chicken Noodle Soup
For the soup:
3-4 C. cooked chicken breast, cut into pieces (we grilled ours, but you can cook it however you would like)
Custom soup base chicken paste
Carrots, onions, celery, potatoes, cut into pieces (There is no specific amount, throw in whatever you have and whatever you would like)
Salt and Pepper
For the homemade noodles:
1 1/2 C. flour
3 eggs
Place water and custom soup base in a large stock pot. Fill water about 1/2 way. Add soup base one tablespoon at a time until desired taste is achieved. Stir completely. Allow water to boil.
Fill up second pot of water 1/2 way and sprinkle about 3 tablespoon of salt and 3 tablespoon of oil into the pot. (This will be for your noodles) Allow water to boil.
Cut up assorted veggies into bite sized pieces. Add carrots and those things that will take longer to cook first to the first pot of water with the soup base. Continue to add assorted veggies as you cut. Add in cooked chicken and allow soup to slightly boil. Add salt and pepper to taste.
Place flour on counter top and make a small hole in center of flour. Crack eggs into flour well and slowly whisk with a fork and incorporate flour while whisking. You will not use all the flour so try not to incorporate it all. As you are whisking and the dough gets firmer it’s easier to use your hands to fold and knead the dough to make it less sticky. Allow your dough to rest. Cover for about 10 minutes.
With a clean surface, roll out dough and cut into strips. Place strips in second pot of water and allow to cook, usually 3-5 minutes.
Once noodles are cooked, add to pot of soup and allow to simmer for a couple minutes. Add seasoning if needed and serve warm.
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