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Chicken Soup W/Homemade Noodles




Source of Recipe


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Recipe Introduction


This will cure any ailment. ;-)


List of Ingredients




3/4 C all-purpose Flour
1/2 t dried Thyme leaves, divided
1/4 t Salt
1 Egg yolk, beaten
3 T cold Water
1 # boneless, skinless Chicken thighs, cut into 1/2-3/4" pieces
2 C cold Water
5 C Chicken Broth
1 medium Onion, chopped
1 medium Carrot, thinly sliced
3/4 C frozen Peas
Chopped fresh Parsley for garnish


Recipe



1. To prepare noodles, stir together flour, 1 t thyme and salt in small bowl. Add egg yolk and 3 T water. Stir together until mixed. Shape into small ball. Place dough on lightly floured surface; flatten slightly. Knead 5 minutes or until dough is smooth and elastic, adding more flour to prevent sticking if necessary. Cover with plastic wrap. Let stand 15 minutes.

2. Roll out dough to 1/8" thickness or thinner on lightly floured surface with lightly floured rolling pin. If dough is too elastic, let rest a few minutes. Let rolled-out dough stand about 30 minutes to dry slightly. Cut into 1/4" wide strips. Cut strips 1-1/2 to 2" long; set aside.

3. Combine chicken and 2 C water in medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 5 minutes or until chicken is no longer pink. Drain and rinse chicken; set aside.

4. Combine chicken broth, onion, carrot and remaining 1 teaspoon thyme in 5-qt Dutch oven or large saucepan. Bring to a boil over high heat. Add noodles. Reduce heat to medium-low; simmer, uncovered, 8 minutes or until noodles are tender. Stir in chicken and peas. Bring soup just to a boil. Sprinkle parsley over each serving.