soup

Sick people food

You can tell this isn’t a food blog by the awfulness of the above picture. Just pretend the lighting was better, the homemade noodles were perfectly shaped, and the bowl was not Tupperware. Even though I’m not a foodie I thought I’d share my favorite “get well soon” recipe. My son was up all night throwing up and now my husband and I are both nauseous, so we needed some good chicken noodle soup and Campbells just doesn’t cut it.  Nothing tastes better to me than homemade noodles, once you have them you can’t go back.

Chicken Noodle soup with homemade noodles

Homemade Egg Noodles
3 egg yolks
1 whole egg
6 T cold water
2 tsp salt
2 cups flour

Beat eggs until well mixed.
Beat in water and salt.
Stir in flour with a spoon until combined. Once combined, separate into three balls.
Roll each ball out thin and cut into thins strips with a pizza cutter.
Let dry on a baking sheet with parchment paper avoid sticking.

Soup

2 tablespoons olive oil
2 celery, chopped
3  carrots, peeled and chopped
5 cloves garlic, minced
1/2 small onion (I hate onion so I used a tiny bit)
2 bay leaves
Salt and pepper to taste
6 cups chicken broth (I used homemade chicken broth, yum)
1 pound chicken diced (Mine was actually shredded because that’s what I had in the freezer)
Homemade egg noodles (recipe follows)
Fresh or dried parsley (optional)

Instructions:

Make your egg noodles so that they can dry while you’re making the soup.
Place a large pot over medium heat and add olive oil. Add vegetables in order as listed and simmer on the stove. Add bay leaves and season vegetables with salt and pepper, to taste. Add chicken broth to the pot and raise heat to bring liquid to a boil. Add diced chicken to the pot, return soup to a boil, and reduce heat back to medium. Cook chicken for two minutes then add egg noodles.
Cook soup an additional five minutes or until noodles are tender and floating to the surface. Remove pot from heat. Stir in parsley and/or dill. Remove bay leaves from soup and serve hot.

* Recipe inspired by Rachel Ray

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