Homemade Chicken Noodle Soup

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Happy New Year! As I was getting ready for the New Year, the weather drastically changed from warm spring and summer like temperatures, to a cold and chilly December day. The change of weather turned me into a coughing, sniffling mess, so I decided that today

would be a good day to make some Chicken Noodle Soup!

I’ve been wanting to make this soup for a while now, but I also wanted to make everything from scratch. And yes, that includes the pasta! I made spaghetti from scratch some years ago, and have been waiting to do it again ever since. It’s super easy and can be made on the same day that you make Chicken Noodle Soup. Here is the recipe. Enjoy!


Ingredients

Pasta

1 1/2 cups of All Purpose Flour

1 pinch of salt

1/2 Tablespoons of Butter (i used unsalted butter)

1 egg, beaten,

1/4 cup Whole Milk

Chicken

2 Chicken Breast Halves (with or without the bone in)

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon baking soda

1 pinch of red pepper (optional)

Soup

1 – 2 tablespoons unsalted butter

2 cups carrots, chopped

1 1/2 cups  chopped celery

3/4 cup diced onions

2 cloves of garlic, minced

9 cups of Reduced Sodium Chicken Broth

2 cups of uncooked egg noodles (homemade recipe above)

1/4 teaspoon oregano

1/4 teaspoon basil

Salt and pepper to taste

2 cups of cooked and shredded chicken breast


Turn the oven on to 400 degrees. After rinsing the chicken and drying it, rub it down with the salt, pepper, and baking soda mixture.

This is a brine that makes the chicken moist and tender as it cooks. Cover the container with saran wrap and place it in the refrigerator.

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This is a quick brine and will allow you to cook the chicken after 30 minutes. As the chicken is in the refrigerator, mix together the flour and salt in a container. In a separate container, mix together the egg, milk, and butter. Pour the mixture in with the flour and knead for 5 minutes.

 

After kneading the dough, cover the container and let it rest for 10 minutes.

While it is resting, chop and dice the celery, carrots, and onions.

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Once the vegetables have been chopped, put it to the side. Flour the surface that you plan to use to roll out the dough.

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Roll the dough out however thick you want it to be, then cut it into your desired lengths and shapes.

I decided to cut the dough into shorter pieces, since i prefer shorter noodles in my soup. I used a pizza cutter because it is easier and faster than using a knife.

Once you finished cutting the pasta, spread them out and allow it to air dry for a minimum of 30 minutes.

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While the pasta is air drying, take the chicken out and place on a rack in a pan. I like a little kick with my chicken, so I decided to add some pepper.

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Place the chicken in the oven and let it bake for 20 – 25 minutes, or until it is done.

Once the chicken is cooked, take it out of the oven and let it cool down.

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Once the chicken cools down, remove it from the bone and chop into small to medium pieces.

In a pot, melt the butter over medium heat, then place the onions, celery, and carrots in the pot.

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Cook the vegetables until tender for about 10 minutes. Add minced garlic and cook for an additional 2-3 minutes. Once the vegetables are tender, add the 9 cups of chicken broth.

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Add noodles, basil, oregano, salt and pepper. Bring to a boil, then reduce heat, and simmer for 20 – 30 minutes. Stir in chicken and cut until the chicken is heated through. Let the soup rest for 2 – 3 minutes before serving. Enjoy!20161230_21002520161230_204916

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