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Scallops Mock Seaweed Soup
Soups are one of the easiest meals to make and perhaps that's why they are so popular. Read how to make your own soup with our recipes.
Chicken and Homemade Noodle Soup
Yield: Makes 4 servings
Ingredients:
3/4
cup all-purpose flour
2
teaspoons finely chopped fresh thyme or 1/2 teaspoon dried thyme leaves, divided
1/4
teaspoon salt
1
egg yolk, beaten
3
tablespoons cold water
1
pound boneless skinless chicken thighs, cut into 1/2- to 3/4-inch pieces
2
cups cold water
5
cups chicken broth
1
medium onion, chopped
1
medium carrot, thinly sliced
3/4
cup frozen peas
Chopped fresh parsley
Preparation:
1.
To prepare noodles, stir together flour, 1 teaspoon thyme and salt in small bowl. Add egg yolk and 3 tablespoons 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-inch 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-inch-wide strips. Cut strips 1-1/2 to 2 inches long; set aside.
3.
Combine chicken and 2 cups 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-quart 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.
This recipe appears in:
Soups
