Homemade Egg Noodle Soup
Ingredients
Noodle Dough
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 tsp kosher salt
- 2 tbsp water
Soup Base
- 8 cups chicken broth
- 2 medium carrots peeled and sliced into 1/4-inch rounds
- 2 stalks celery thinly sliced
- 1 cup shredded cooked chicken
- 1 tbsp chopped fresh parsley
- to taste salt and black pepper
Equipment
- mixing bowl
- Rolling Pin
- Dutch oven
- fork
Instructions
- In a medium bowl, beat 2 large eggs with a fork until well blended. Add the 2 cups of flour and 1/2 teaspoon of salt, then mix with a fork until the dough forms shaggy clumps. Drizzle in the 2 tablespoons of water and mix until a stiff, cohesive dough forms.
- Turn the dough out onto a lightly floured surface and knead it for 5 to 7 minutes, until it becomes smooth and elastic. Cover the dough ball with a clean kitchen towel and let it rest for 15 minutes.
- Using a rolling pin, roll the rested dough out into a large, thin sheet about 1/8-inch thick. Generously flour the surface of the dough, then loosely roll it up into a log. Slice the roll crosswise into 1/4-inch wide strips. Unfurl the strips, sprinkle them with more flour to prevent sticking, and set the fresh noodles aside.
- In a large pot or Dutch oven, bring the 8 cups of chicken broth to a boil over high heat. Add the sliced carrots and celery, reduce the heat to medium, and simmer for 10 minutes, until the vegetables begin to soften.
- Drop the prepared egg noodles into the simmering broth and cook for 5 to 7 minutes, stirring occasionally, until they are tender but still have a slight chew.
- Stir in the 1 cup of shredded chicken and cook for another 2 minutes, just until the chicken is heated through. Turn off the heat and stir in the 1 tablespoon of fresh parsley. Season the soup with salt and black pepper to taste before serving.