Wednesday, January 16 2013, 04:30 PM MST
Homemade Chicken Noodle Soup
As Aired On January 25, 2013
Recipe Courtesy Chef Bryan Woolley
4 chicken breasts, cut into pieces
12 cups chicken stock
4 celery stalks, diced
4 carrots, peeled, diced
2 medium onions, diced
2 medium potatoes, diced
1 tbsp salt
3 bay leaves
3 tbsp parsley
2 tbsp Herbs de Provence
Homemade Noodles (recipe below)
1. Place the chicken pieces in a large pot or dutch oven. Brown with a little bit of butter until a good and caramelized.
2. Cover with stock. Add celery, carrots and onions. Bring to a boil, reduce heat and simmer for about 30 minutes. Add the remaining ingredients and simmer for 15 minutes more. Serve soup hot.
Serves about 6
Homemade Noodle Ingredients:
1 cup all purpose flour
1 tsp salt
1-2 tbsp water
1. Whisk together the salt and the flour and make a well in the center of the flour.
2. Add the eggs and 1 tbsp water.
3. Knead the dough until it is smooth. If needed, add additional water or flour to create dough that isn't to dry or too wet. Dough should feel just a little stiffer than bread dough.
4. Once the dough is finished, cover it with a damp cloth and let it rest for 30 minutes.
5. After the dough has rested, divided it in half. On a floured work surface, roll each half out to about 1/16 of an inch (1 mm if you are metric).
6. Liberally dust the dough and fold in half. Dust a again and fold it in half again. When folding fold from end to end, thus shortening the length of the rolled out past dough.
7. Using a knife, cut the dough into thin noodles. Use more flour if needed to prevent the noodles from sticking.
8. Boil a large pot of water on the stove and add some salt to it. Once the water is boiling, add the noodles by "sprinkling" them into the water. If you add them all at once, they will stick together.
9. Cook the noodles for about 4 minutes. Add them to the chicken soup.
(Copyright 2013 Sinclair Broadcasting Group)