There's something comforting about a big bowl of hot soup when it's cold outside. This chicken noodle soup recipe is one of my favorites because it's SO simple and I usually have all of the ingredients at home.
What You'll Need:
3-4 quarts of Chicken Stock (Depending on the stuff-to-broth ratio you prefer)
1 tsp olive oil
1 diced onion
3 cloves of garlic, diced
3-5 carrots, diced
3-4 stalks of celery, diced
1 bay leaf
1 1/2 tsp fresh thyme
1-2 cups cooked shredded chicken (I like to use leftovers from a roast chicken or turkey)
2 cups of Gluten Free flour (or All-Purpose if you prefer)
3/4 tsp salt
1/3 cup milk
- Start by making the noodles. In a mixing bowl, mix the flour, salt, egg, and milk until you form a slightly sticky ball of dough (if it's not sticky, add a little bit more milk).
- Turn the dough onto a lightly floured surface and roll out the dough (make it very thin because the noodles will puff up).
- Cut the noodles into the desired shape with a paring knife and let them sit for about 1 hour so they dry out.
- While the noodles are drying, saute the onion in the olive oil in a large soup pot. When the onion begins to get translucent, add the garlic, carrots, and celery. Cook for about a minute.
- Add the broth, bay leaf, thyme, and shredded chicken. Cook over medium heat for 1-2 hours.
- Add the dry noodles to the soup about 30 minutes prior to serving.
- Garnish with fresh ground pepper to taste and serve hot. Yum!