Homemade Noodles is a MUST in this recipe. The Homemade Pasta recipe I use is from The Better Homes and Gardens Cookbook.
Homemade Pasta
2 1/3 cups all-purpose flour
1 teaspoon dried basil, marjoram, or sage, crush
ed (optional) (I never have put these seasonings in...plain and simple is most often better)
1/2 teaspoon salt
2 beaten eggs
1/3 cup water
1 teaspoon cooking oil or olive oil
1. In a large bowl stir together 2 cups of the flour, the basil (if desired), and salt. Make a well in the center of the flour mixture. In a small bowl combine eggs, water, and oil. Add egg mixture to flour mixture; stir to combine.
2. Sprinkle a clean kneading surface with the remaining 1/3 cup flour. Turn dough out onto floured surface. Knead until dough is smooth and elastic (8 to 10 minutes total). Cover and let the dough rest for 10 minutes.
3. Divide the dough into 4 equal portions. On lightly floured kneading surface, roll each dough portion into a 12-inch square. Let stand, uncovered, about 20 minutes. Cut as desired. (I usually roll up the dough and cut into strips, like fetticuine size).
4. Can cook immediately, let dry overnight, place in an airtight container and chill for up to 3 days, or place it in the freezer bag or container and freeze for up to 8 months.
Here is what it looks like after step 3. I usually cook it immediately:
Now for the soup part of the recipe! You will need the following:
6 cups of water
4 chicken breasts (I used skin on and bone in breasts)
1 tsp salt
1 onion
1 cup of thinly sliced carrots (or more if desired...I like more)
2 TBS. Wyler's chicken bouillon granules (or 6-7 cubes)
1/2 cup finely diced celery (or more if desired...I like more, and just slice it)
homemade noodles from above
In a large stock pot combine water, chicken and salt. Boil until chicken is cooked completely through. Remove the cooked chicken onto a plate or bowl and cool. Keep the broth. Cover the chicken with plastic wrap so it doesn't dry out. Refrigerate. At this point I like to strain the broth to get a nice clear broth for the soup and put it back into the stock pot. Yummy!
Peel onion and chop into chunks. Combine 1/2 cup of water and onion in a food processor. Puree for 30 seconds. Add to the chicken broth. Add carrots, chicken granules, and celery. Bring to a boil, then add homemade noodles. Cook the noodles until done, 10o-20 minutes. While the pasta is cooking, cut the chicken breasts into small bite-sized chunks, or shred. Add to the pot. If you need to add more liquid to the soup, either add a can of Swanson's chicken broth or water and season with more of the Wylers chicken bouillon granules to taste. Add bouillon granules and pepper to taste.
And there you have it....the most delicious, comforting homemade chicken noodle soup:
Sometimes I even make mashed potatoes and put a cup of this soup over a spoonful of the potatoes....I know! Carb OVERLOAD....but oh so comforting.
Enjoy!
