There’s nothing like a hot bowl of homemade chicken noodle soup on a cold day or when you are feeling ill. Packed with nutrition and noodles from scratch, you won’t be disappointed.
For the soup:
- 4 Tbsp butter
- 3 cloves garlic, minced
- 1 1/2 cups carrots, sliced
- 1 cup celery, sliced
- 1 large onion, diced
- 4 cups Real Chicken Stock
- 8 cups water
- 4 1/2 tsp Redmond’s Real Salt
- 1/2 tsp marjoram leaves
- 1 tsp black pepper (freshly ground, if possible)
- 1 Tbsp dried parsley
- 1 bay leaf
- 2 cups shredded chicken
- For the noodles:
- 2 cups whole wheat flour, plus more for rolling out
- 3 eggs
- 3 tsp Redmonds Real Salt
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Directions:
Melt butter on medium heat and add garlic, carrots, celery, and onion. Cook until tender. Add chicken stock and water. Add salt, marjoram, pepper, bay leaf, and parsley. Bring to a boil and then turn down heat to low and let simmer for about 1 hour. While simmering start making the noodles. Pour 2 cups of flour on a clean surface. Make a hole in the middle so the flour mound resembles a volcano. Add eggs to the hole and sprinkle the salt on the eggs. Using a fork start beating the eggs in the center and gradually add the flour from the sides into the mixture. As the mixture becomes thicker, use your clean hands to continue mixing the flour into the eggs. Once the flour is fully incorporated you should have a thick dough resembling thick pie crust. Using a rolling pin roll out the pasta until about 1/4 inch thick. Using a knife or pizza cutter cut the noodles into 1/2″ by 3″ rectangles. After the soup has simmered for about an hour, add chicken and noodles. Don’t worry about extra flour from the noodles in the soup. It will thicken the broth some and make it that much better. Increase the heat to medium high and let noodles boil in the soup for about 10 minutes. Add more salt and pepper to taste. Serve and enjoy.