With fall in the air and parents on their way for a visit this past weekend, I decided the time was right to cook up a giant pot of homemade chicken noodle soup, complete with homemade noodles.
Let me preface this by saying, the soup was delicious.
So were the noodles.
However, even if you (I’m preaching to myself here) think you’ve cut your raw noodles into the appropriate thin-ish width to accommodate for their expansion once cooking into your soup, think again. You need to use your little pizza cutter and slice the dough so the lines are practically touching, otherwise the noodles will turn out plump like mine. Fat like lasagna noodles.
Chicken Lasagna Soup.
Your spoons, if like mine, do not know how to simultaneously pick up broth and dangling faux lasagna noodles, also known as Chicken Lasagna Soup. Nor will your guests know how to eat fat dangling faux lasagna noodles. And believe me when I say that fetching all of the fat noodles out of your pot and cutting them down to the appropriate size before returning them to the soup is a giant waste of time. Just remember: thin. Roll the dough thin. Cut them thin. And hey, get thin! This chicken noodle soup is pretty darn filling and not so bad on the waistline.
Here’s the recipe, in case you’re itching to make some to combat the cooler temps and rainy skies.
Ingredients:
1 1/2 # pkg. of chicken thighs
1 medium onion
2 qts. chicken broth
3 carrots
2 celery stalks
1/2 tsp crushed sage
1/2 tsp crushed thyme
2 T minced garlic
2 cups flour
2 medium eggs
1/3 cup Milk
sea salt
ground black pepper
Directions:
1. Add chicken broth to a large pot. Once boiling, add chicken and herbs/spices. Cook for 20 min.
2. While the chicken is cooking, chop your vegetables and set aside.
3. At the 20 minute mark, remove the pot from the heat. Remove the chicken and debone/skin it.
4. Rough chop or shred the chicken, add it back to the soup along with the chopped vegetables.
5. Boil the soup for another 20 minutes.
6. In a medium bowl, mix the flour and salt together. In a separate bowl, wisk the eggs and milk together. In the flour mixture, form a depression in the middle. Add the eggs and milk and mix well, forming a dough.
7. Roll your dough out on the counter, flouring when necessary, until it’s approximately 1/8″ thick. Let it rested for about 20 minutes. Stir soup occasionally.
8. Once your dough has napped, take your pizza cutter and slice it into very THIN strips (no more than 1/4 inch wide). They will expand once cooked. I promise.
9. Drop raw noodles one at a time into the simmering soup and cook until tender, approximately 15-20 minutes.
10. Add garlic about 5 minutes before your soup finishes. Then serve and enjoy!
That’s it, folks. Couldn’t be easier, and tastes remarkably better than Campbell’s. I love that fall weather is perfect for soup. Another thing I love about these cooler temps and rainy skies? They’re a great excuse to put on sweatpants the minute I walk in the door.
And no, the photo isn’t mine. Unfortunately my noodles were far too fat to fit comfortably in a cute mug because I cut them large enough for Sasquatch. The person who took the photo obviously knew a thing or two about exponential noodle swelling.
love, allison
love, allison 