I wasn’t planning on posting this chicken noodle soup recipe, hence the horrible quality cell phone photos! Once the family tried it, though– we decided it was probably one of the best soups I have ever made! Which means I had to share it so I would remember just how I threw it together! The deep golden broth is rich with seasonings, the chicken ultra tender and flavorful and the fresh homemade noodles are light and fluffy. You really must make your own noodles – they are well worth the extra effort.
This soup is the perfect comfort food– which is why I made a big cast iron dutch oven full to greet my family as they walked in the door this evening. Leftovers (if there are any) will keep well in the fridge for a day and they make a lovely lunch. I hope you and your family enjoy this delicious soup as much as we did!
- 4½ lbs of Chicken Thighs
- 1 inch piece of fresh Ginger
- 1 medium Onion, quartered
- 1 large clove of Garlic, halved
- 2 large Bay Leaves
- 1 box Chicken Broth
- 8 - 10 cups of Water
- 6 medium Carrots, cut into a large dice
- 6 stalks of Celery and leaves, cut into a large dice
- ½ head of Bok Choy, stalks cut into a large dice (Coarsely cut leaves and set aside.)
- 1 medium Onion, diced
- 6 - 8 ounces of Baby Bella Mushrooms, sliced
- 4 cloves of Garlic, minced
- 1-2 tsp fresh Ginger, minced
- 1 tsp Sea Salt
- ¾ - 1 tsp Turmeric
- ¼ tsp fresh Ground Pepper
- ¼ - ½ tsp crushed Thyme
- 3 tsp. Parsley flakes
- 2 cups of unbleached al-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 2 large eggs, whisked well
- 1 cup milk
- Place all of the Stock ingredients into a large pot or dutch oven.
- Bring to a boil over high heat, turn down to a simmer. Cover and continue to simmer over low heat for 30-40 minutes, or until chicken in just cooked through.
- Remove chicken from stock. Discard the chicken skin. Remove meat from bones and shred into bite-sized pieces. Place bones back into stock. Cover and continue to simmer for 45 minutes.
- Remove pan from heat and carefully strain through a cheesecloth lined colander, reserving stock.
- Place stock back into pot.
- Place all of the Soup ingredients into reserved stock. Bring to a simmer over medium heat and simmer 20-25 minutes, or until carrots are tender.
- Return shredded chicken to pot and add the chopped bok choy leaves.
- Bring to a very low boil, gently stir in the mushrooms and the Fresh Homemade Egg Noodles (dried or not). Simmer for 4-8 minutes, until noodles are tender and cooked through.
- Serve in large bowls!
- Put flour, salt and baking powder into food processor. Pulse twice to combine.
- Turn the machine on and drizzle in eggs. Process for 20 seconds - mixture will resemble cornmeal.
- Slowly drizzle in milk, hold back a tablespoon or so, to check consistency.
- You want a firm, smooth dough.
- Remove dough to a lightly floured surface and knead a few turns to make a smoooth ball. Place under a bowl or in plastic wrap and let rest for 30 minutes.
- Cut dough in half and roll each half very thin, about 1/16 of an inch. Cut into long thin strips with a knife or noodle cutter. Lightly flour and toss.
- Drop fresh noodles into soup when instructed. You may also lay noodles out to dry for 2-3 hours before adding to the soup. You can use a cheesecloth over a cooling wrack or a noodle drying rack to help speed the drying process.
Credits: Fresh homemade noodles recipe from the Kingaurthurflour.com website.
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