Chicken Noodle Soup
you will need:
(for the noodles)
2 cups all-purpose flour
2 large eggs
2 egg yolks
1 tsp. finely ground salt
(for the soup)
1 - 2 tbsp. oil
2 cups shredded or roughly chopped chicken
1 large yellow onion, quartered then thinly sliced
4 cloves of garlic, thinly sliced
1 cup frozen green peas, thawed
5-6 medium cremini mushrooms, chopped small
2 medium carrots, cut into thick coins on the diagonal
2 ribs of celery, halved length wise then cut into 1/2 inch pieces
1 bunch flat leaf parsley, leaves only
1 3inch parmesan rind, optional
1/4 tsp. cayenne
1/2 tsp. fresh rosemary, minced
Kosher salt and freshly ground black pepper to taste
5-6 cups chicken stock, room temperature
To make the noodles, whisk the flour and salt together in a large bowl and make a well in the middle. Add both the eggs and separated yolks. Mix with your hands or wooden spoon, until dough comes together. If dough seems too dry or crumbly, add 1 or 2 tablespoons cold water, but only enough to keep the dough together.
Turn the dough out a large flat surface and knead until smooth and slightly tacky, not sticky! Wrap dough in plastic, and let rest at room temperature for at least 30 minutes.
Roll out the dough with either a rolling pin or pasta machine to thin but still durable sheets, about an 1/8 inch thick. Cut the noodles into desired length and width, lightly dust with flour and gently fluff noodles before leaving them out to dry on a baking sheet for at least an hour.
While the noodles are drying, heat oil in a large stock pot over a medium high flame. When the oil is hot, add the onions and season with salt and pepper. Stir to combine and let cook for about 2-3 minutes, until translucent and slightly golden. Once the onions are cooked through, add the carrots, celery, mushrooms, peas and seasonings. Stir and let cook for about 2 minutes before adding the chicken and the broth.
Add the parsley and parmesan rind and simmer for 15-20 minutes or until parmesan is fragrant. Remove the rind (if you can find it!) then add the noodles and cover. Remove from heat and allow the noodles sit and soak for about 10 - 15 minutes before serving.
Serve hot garnished with fresh parsley - Enjoy!