Homemade Chicken Noodles Soup and Homemade Egg Noodles
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Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Make a large comforting pot of homemade chicken noodle soup for your family on a cold autumn or winter day! It's also a great way to soothe a sore throat or help chase away the sniffles!
Ingredients
Chicken Stock Ingredients:
  • 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
Soup Ingredients:
  • 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
Fresh Homemade Egg Noodles
  • 2 cups of unbleached al-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 large eggs, whisked well
  • 1 cup milk
Instructions
Chicken Stock Directions:
  1. Place all of the Stock ingredients into a large pot or dutch oven.
  2. 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.
  3. 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.
  4. Remove pan from heat and carefully strain through a cheesecloth lined colander, reserving stock.
  5. Place stock back into pot.
Soup Directions:
  1. 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.
  2. Return shredded chicken to pot and add the chopped bok choy leaves.
  3. 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.
  4. Serve in large bowls!
Fresh Homemade Egg noodle Directions:
  1. Put flour, salt and baking powder into food processor. Pulse twice to combine.
  2. Turn the machine on and drizzle in eggs. Process for 20 seconds - mixture will resemble cornmeal.
  3. Slowly drizzle in milk, hold back a tablespoon or so, to check consistency.
  4. You want a firm, smooth dough.
  5. 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.
  6. 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.
  7. 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.
Recipe by A Hen's Nest - NW PA Single Woman Mom Blog at https://ahensnest.com/2016/10/homemade-chicken-noodles-soup-homemade-egg-noodles.html