2 cups flour
1 tsp salt
3-5 T heavy cream
1 onion, diced
1 cup celery, diced
1 cup carrots, diced
6 garlic cloves, minced
2 bay leaves
1 T fresh thyme, chopped
1 head flat leaf parsley; chopped
1 rotisserie chicken, deboned and chopped
2-3 quarts (1 box equals a quart) chicken stock
homemade noodles, listed above
1. In a bowl add your flour and salt, give it a good mix
2. In the bowl make a little well in the middle of the flour, that is where you will put your beaten eggs and heavy cream.
3. On that note, find a separate bowl to add eggs and heavy cream and give them quick whip to combine them. Once combined add the egg mixture to your flour well.
4. Lets get messy!!! Use your hands and slowly incorporate the flour into the egg mixture, making a dough. If your dough seems to stiff just add a little more heavy cream but be careful not to add too much or your dough will become sticky.
5. Now that your dough has come together knead it on your counter top a couple times to make sure everything is combined thoroughly. Place the ball of dough back into the bowl, cover it with plastic wrap, and let it rest for 30 minutes.
6. After your 30 minutes have taken place, sprinkle some flour onto your counter top and roll the dough out to about 1/4 inch thick. I personally would rather it be thinner than thicker so keep that in mind as well when rolling your dough out.
7. Slice thin strips with a pizza cutter, and lay the noodles onto a sheet pan to dry for 2 or more hours.
8. After resting they can go into the soup before serving, but make sure to stir because they do tend to stick together once they hit the hot broth.
1. Above we just made our noodles to add in the last 15 minutes of cooking, so start out by giving yourself a pat on the back. While the noodles are drying out we will use this time to make your soup, and let it simmer to gather all the wonderful flavors in a homemade chicken noodle soup.
2. Ok, lets get this pot party started. Start off by placing a large soup pot over medium heat. Add about 2-3 T of olive oil and 2 T of butter to heat in the pot while we start chopping our veggies.
3. Dice your onion, celery, carrots, garlic and add it to your hot oil. Also add your bay leaves and a pinch of salt and pepper into the veggie mixture. Cook for about 8-10 minutes or until the veggies start to soften.
4. While your veggies are cooking away chop up your fresh thyme and parsley. This is also a good time to debone your rotisserie chicken and chop up all the meat too.
5. Now that your veggies have softened up a little add your herbs and cook for about 5-10 minutes.
6. Your house is starting to smell amazing at this point. Stop and take a smell, and enjoy your time in the kitchen.
7. Lets add our chicken and another pinch of salt and pepper to our pot. Cook this for about 2-3 minutes or until everything has combined.
8. After everything is incorporated its time to add two boxes of chicken stock and bring the soup to a simmer. (If you make your own stock use that, I felt like being lazy and decided to use what the store can provide for me today!)
9. I normally simmer this for about 2-3 hours. Continue to glance and stir the soup over the cooking time period. You will find you might be running low on stock, that is why I said you might need three quarts vs the two we started with. Just add that third box of stock and make sure the soup continues to simmer aways.
10. Last but not least lets add our noodles. Depending on how thick you made them determines how long you cook the noodles. I normally cook mine about 10-15 minutes. I ALWAYS taste at least one noodle before serving to make sure they are completely cooked through.
11. Once all your noodles are cooked serve it to your family or friends with some buttered bread or saltine crackers. This meal will warm you up, no matter what kind of day you’ve had.