Chicken and Homemade Noodle Soup
Makes 4 servings
|3/4||cup all-purpose flour|
|2||teaspoons finely chopped fresh thyme or 1/2 teaspoon dried thyme leaves, divided|
|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|
- 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.
- 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.
- 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.
- 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.
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