HOMEMADE CHICKEN NOODLE SOUP
In this video, I show you how to make homemade chicken noodle soup completely from scratch. It's a perfect recipe for winter, and if you use homemade stock, it'll be extra rich and delicious.
INGREDIENTS
6 Cups Homemade Chicken Stock
4 Chicken Thighs
Olive Oil for Frying
White Wine for Deglazing
4-5 Sprigs of Thyme
2 Bay Leaves
1 Whole Egg
2 Egg Yolks
400g All Purpose Flour
2 Carrots
2 Sticks of Celery
1 White Onion
Salt and Pepper to taste
2 Tbsp Chopped Parsley
STEPS
Add all of the stock to a heavy pot or a dutch oven along with about 2 cups of water.
Heat the stock over low heat to warm.
Debone the chicken thighs if necessary.
Heat the olive oil in a saucepan until smoking hot.
Generously salt the thighs and transfer them to the pan skin side down. Cook for a few minutes on each side and set to one side.
Deglaze your pan with a little dry white wine and stir to remove any remaining chicken. Cook until reduced by about half and add into the stock.
Add the chicken, thyme and bay leaves to the stock and simmer for about 1 hour or until the chicken is very tender.
For the noodles, add the whole egg, the two yolks and the flour to a large bowl.
Mix together until well combined and a rough, sticky dough forms.
Knead the dough on a lightly floured surface for about 5 minutes or until smooth.
Wrap the dough in plastic wrap and leave to rest for about 30 minutes.
Slice the carrots, celery and onion as preferred.
If a slight film has formed on the surface of the soup, skim off and discard.
Remove the chicken, thyme and bay leaves from the pot and set aside.
Add the chopped vegetables to the soup with any necessary seasoning. Leave to simmer for about 20 minutes.
Roll the dough out on a lightly floured surface and cut into four pieces.
Gradually thin out each piece of dough using a pasta machine. Once the desired thickness has been reached, either begin cutting by hand or with the pasta machine.
Dust the noodles with plenty of flour to prevent them sticking to each other.
Boil the noodles in salted water for about 5 minutes.
Drain the noodles and add them to the soup along with the chicken and the chopped parsley. Season to taste.
COMPLETE LIST OF MY COOKING EQUIPMENT
This page contains affiliate links. If you purchase a product through one of them, I will receive a commission (at no additional cost to you). I only ever endorse products that I have personally used and benefited from. Thank you for your support!
