This recipe is an original from the sister's cookbook. Julie made it for us in Denver over Thanksgiving a couple of years ago and everyone seriously LOVED it. The homemade noodles knock it out of the park and make it homey and delicious. I'm going to include two ways to prepare this soup- a fast way and a slower way- each yielding the same wonderful result. But, either way, its absolutely delicious!
Hearty Chicken Noodle Soup
Julie Boyle
Slower Method:
6 cups water
2 chicken breasts, thawed
3 chopped carrots
2 stalks celery
1 small onion, chopped
2 tsp. salt
3 tsp. chicken bouillon
pinch garlic salt
1 bay leaf
pinch pepper
Combine all ingredients in large pot. Bring to a boil and then reduce heat to a simmer until chicken is cooked through (about 35 minutes). Transfer chicken to cutting board and cut into chunks. Return chicken to pot. Immediately add homemade noodles to soup and simmer 10 minutes.
For the quicker method: Instead of water and chicken bouillon, use 6 cups chicken broth. Also, instead of boiling chicken in broth, use already cooked, shredded chicken (I use 1/2 the rotisserie chicken from Costco) and simmer until heated through and vegetables reach desired tenderness (about 10 min.). Add homemade noodles and simmer 10 minutes.
Homemade Noodles: (An absolute MUST for this recipe!)
3/4 cup flour
2 eggs
In a bowl, beat eggs until frothy (1-2 min.). Slowly add flour. Blend well. Roll out very thin- as thin as possibly on a generously floured surface (A Demarle Roulpat works great here). Cut into 1/4 in. strips using a pizza cutter.
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