Classic Chicken Noodle Soup Recipe: Homemade Comfort Food

Chicken and Homemade Noodle Soup

YIELD Makes 4 servings

INGREDIENTS

3/4 cup all-purpose flour 2 teaspoons finely chopped fresh thyme or 1/2 teaspoon dried thyme leaves, divided 1/4 teaspoon salt 1 egg yolk, beaten 3 tablespoons cold water 1 pound boneless skinless chicken thighs, cut into 1/2- to 3/4-inch pieces 2 cups cold water 5 cups chicken broth 1 medium onion, chopped 1 medium carrot, thinly sliced 3/4 cup frozen peas Chopped fresh parsley

PREPARATION:

1. To prepare noodles, stir together flour, 1 teaspoon thyme and salt in small bowl. Add egg yolk and 3 tablespoons water. Stir together until mixed. Shape into small ball. Place dough on lightly floured surface; flatten slightly. Knead 5 minutes or until dough is smooth and elastic, adding more flour to prevent sticking if necessary. Cover with plastic wrap. Let stand 15 minutes.
2. Roll out dough to 1/8-inch thickness or thinner on lightly floured surface with lightly floured rolling pin. If dough is too elastic, let rest a few minutes. Let rolled-out dough stand about 30 minutes to dry slightly. Cut into 1/4-inch-wide strips. Cut strips 1-1/2 to 2 inches long; set aside.
3. Combine chicken and 2 cups water in medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 5 minutes or until chicken is no longer pink. Drain and rinse chicken; set aside.
4. Combine chicken broth, onion, carrot and remaining 1 teaspoon thyme in 5-quart Dutch oven or large saucepan. Bring to a boil over high heat. Add noodles. Reduce heat to medium-low; simmer, uncovered, 8 minutes or until noodles are tender. Stir in chicken and peas. Bring soup just to a boil. Sprinkle parsley over each serving.

This recipe appears in: Soups