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Chicken/Turkey Soups Uncategorized

Heartwarming Chicken Soup with Homemade Noodles

Seriously, is there anything more comforting on a cold night than chicken noodle soup? The cold and windy weather over the last couple of days encouraged some comfort food cooking and heartwarming eating. All weekend, the girls and I hunkered down and ate all of the wonderful winter things – cookies, warm bread, and chicken noodle soup. It was such a happy stay-at-home and cuddle under blankets type of weekend.

This chicken noodle soup was just like our weekend: comforting, warm and cozy.  With the addition of wine and Herbes de Provence, along with homemade noodles, this soup accomplishes a depth in taste that most chicken noodle soups just can’t. I wish I had made a double batch!

Ingredients: 

Shredded chicken: 

2 chicken breasts

1 Tbsp. olive oil

2 cloves of garlic, minced

1 c. chicken broth

Salt and pepper

Noodles:

2 c. flour

2 tsp. salt

3 egg yolks

1 whole egg

 6 Tbsp. cold water

Soup base:

2 Tbsp. butter

2 carrots, chopped

2 ribs of celery, chopped

1 medium onion, chopped

4 cloves garlic, minced

6 c. chicken broth

½ c. red wine

2 bay leaves

2 tsp. Herbes de Provence

1 Tbsp. parsley

Make sure you start your chicken early, as it will take about 6 hours to cook. Place all ingredients for the chicken into a slow cooker and cook on low for 6 hours. When the chicken is finished cooking, shred with a fork. 

For best results, make the noodles a few hours in advance so that they can dry a little. To make the noodles, whisk egg yolks and whites together thoroughly. Then, whisk in water and salt. Next, stir in the flour with a spoon until combined and not sticky. Separate the dough into three balls. Roll each ball out thin and cut into small strips with a sharp knife. Let it dry on a baking sheet for a minimum of one hour.

To make the soup, place a large pot on medium heat and melt butter. Add carrots, celery, onions and garlic to the pot and cook for 5 minutes, or until vegetables are soft. Add bay leaves, Herbes de Provence, parsley, salt and pepper. Add chicken broth and wine to the pot and increase heat to medium high heat. Add cooked chicken and egg noodles and cook for 5 minutes or until the noodles are tender. Remove bay leaves and serve.

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