|The best chicken noodle soup I ever ate was at Falling Water in Pennsylvania. I grew up in Maryland and my family had taken a day trip up to visit the house. My father is notorious for not feeding us while we are on vacation. It is a running joke in our family. Of course, we hadn't eaten and had been touring around all day and I was a starving kid. I begged to get something at the cafe and I selected chicken noodle soup. It was the nest chicken noodle soup I have ever had, even 20+ years later. The noodles were what made it. They were obviously made fresh. I decided to try my hand at it and I did it all by hand, not even using the pasta attachment to my KitchenAid and they turned out great. This dish was even better the next day as the noodles absorbed even more of the delicious liquid. I used leftover chicken from a chicken I had roasted and just added it in at the end to warm it through.|
3 tablespoons butter
1 pound chicken, cut into bite sized pieces
½ onion, diced
3 large carrots, peeled and diced
½ teaspoon parsley
½ teaspoon thyme
¼ cup flour
7 cups chicken broth, preferably homemade
½ teaspoon salt
½ teaspoon pepper
2 cups egg noodles, recipe follows
1 cup milk
Melt butter in soup pot over medium heat. Sauté onions and chicken, until the onions are translucent. Add carrots, parsley and thyme, sauté for a few minutes until the carrots begin to soften. Stir in the flour until it is incorporated, about 2 minutes.
Add broth, salt and pepper, stir and bring to a boil. Add noodles and boil for 10 to 15 minutes more, stir in milk during the last 5 minutes of cooking.
2 cups flour
3 egg yolks
2 teaspoons salt
¼ - ½ cup water
Measure flour into bowl; make a well in the center and add egg yolks, whole egg and salt. With hands, thoroughly mix egg into flour. Add water, 1 tablespoon at a time, mixing thoroughly after each addition. (Add only enough water to form dough into a ball.). Turn dough onto well-floured board; knead until smooth and elastic, about 10 minutes. You can also knead it in your Kitchen Aid Mixer with the dough hook attachment. Cover; let rest 10 minutes. Divide dough into 4 equal parts. Roll dough, 1 part at a time, into paper-thin rectangle on a Silpat, keeping remaining dough covered. Roll rectangle around rolling pin; slip out rolling pin. Cut dough cross-wise with a pizza cutter into 1/8-inch strips for narrow noodles and ¼ -inch for wide noodles. Shake out strips and place on towel to dry, about 2 hours.
Noodles adapted from food.com
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