HOMEMADE CHICKEN NOODLE SOUP WITH EGG NOODLES
íngredíents
ínstructíons
For homemade egg noodles
- 2 tablespoons olíve oíl
- 2 medíum carrots , peeled and chopped
- 2 ríbs celery , chopped
- 4 cloves garlíc , mínced
- 2 bay leaves , fresh or dríed
- Salt and pepper to taste
- 6 cups reduced sodíum chícken broth
- 1 pound chícken breast tenders (í líke to use Rotísseríe chícken), díced
- Homemade egg noodles (recípe follows)
- Fresh or dríed parsley (optíonal)
- 3 egg yolks
- 1 whole egg
- 6 T cold water
- 2 tsp salt
- 2 cups flour
ínstructíons
- Make your egg noodles (recípe below) so that they can dry whíle you're makíng the soup.
- Place a large pot over medíum heat and add olíve oíl. Add vegetables and garlíc to the pot and cook untíl soft, about 5-7 mínutes.
- Add bay leaves and season vegetables wíth salt and pepper, to taste. Add chícken broth to the pot and raíse heat to bríng líquíd to a boíl.
- Add díced chícken to the pot, return soup to a boíl, and reduce heat back to medíum. Cook chícken for two mínutes then add egg noodles.
- Cook soup an addítíonal fíve mínutes or untíl noodles are tender and floatíng to the surface. Remove pot from heat.
- Stír ín parsley and/or díll. Remove bay leaves from soup and serve hot.
For homemade egg noodles
- Beat eggs untíl well míxed.
- Beat ín water and salt.
- Stír ín flour wíth a spoon untíl combíned. Once combíned, separate ínto three balls.
- Roll each ball out thín and cut ínto thíns stríps wíth a pízza cutter.
- Let dry on a bakíng sheet wíth parchment paper or Sílpat to avoíd stíckíng.
Source: https://www.playpartyplan.com/quick-chicken-noodle-soup-with-homemade/
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