Mimi's Chicken Noodle Soup
>> Thursday, February 6, 2014
This is an old family recipe and it's definitely a family favorite around here! It's rare that we have a meal of which everyone (even the baby!) requests second helpings.
Mimi's Chicken Noodle Soup
for the noodles:
1 1/3 c all-purpose flour
2 eggs
2 tablespoons water
2 teaspoons vegetable oil
1 teaspoon salt
for the soup:
2 tablespoons olive oil or butter
2 celery ribs, sliced
2 carrots, sliced
1/2 white onion, diced
1 small baking potato, peeled and diced
2 cloves garlic, minced
4-5 sprigs fresh thyme
salt and pepper, to taste
6-8 cups chicken broth
2 chicken breasts, cooked and diced (or you can substitute a store-bought rotisserie)
For the noodles, add flour to the mixing bowl of a stand mixer. In a small bowl, combine eggs, water, oil and salt. Pour liquid into the flour and mix with a spoon until a dough forms. With the bread hook attachment, "knead" the dough for about 10 minutes. (Alternatively, you can do this with your hands if you don't have a stand mixer - I'm sure that's what Mimi did originally!) Cover and let rest an hour.
Meanwhile to start working on the soup, place a large pot over medium-low heat and heat oil or butter. Add celery, carrots, and onion and cook 6-8 minutes, or until vegetables are softened and onion is translucent. Add the garlic, potato, thyme, salt and pepper and cook another 30 seconds to 1 minute, or until garlic is fragrant. Add chicken broth and let simmer while you finish working on the noodles.
After an hour, roll the dough out on a floured surface. (If the dough keeps shrinking, let it rest another 10-20 more minutes.) Roll dough out to about 1/8-inch thick and use a pizza cutter to slice into noodles. Let the noodles dry out another 30 minutes.
Once the noodles have dried, add them and the chicken to the soup. Cook another 10-20 minutes, or until the noodles are cooked through. If the noodles are chewy, let them cook another few minutes.
