Soup with Homemade Egg Noodles

When I was a kid, I used to be such a picky eater (not anymore!). I absolutely despised vegetables, especially the cooked ones. So for this reason, the only soup I used to like was this soup with egg noodles that my grandma and mom used to make. For the traditional recipe, the broth is made by boiling vegetables and chicken and then these are removed from the soup. However, this time I’ve decided to add my own twist to the traditional recipe as you will see below. Hope you’ll enjoy this great soup rich in vitamins and nutrients.

Time: 65 min, Prep: 30 min. Cook: 35 min.
Servings: 8

Ingredients:

For soup:

4 l water
chicken (I used 4 chicken drumsticks)
1 onion, peeled
1-2 celery stalks, cut into 4-inch pieces
1 carrot, peeled
½ bell pepper
Salt and pepper
Freshly chopped parsley for serving

For Egg Noodles:

1 egg
60 g all-purpose flour
a pinch of salt

Preparation:

Put the water to boil, add the chicken as well as the whole onion, carrots, pepper and the celery stalks pieces. Add salt and pepper to taste. With a strainer or slotted spoon remove foam that forms on top of the soup and discard. Boil for about 30 minutes or until the meat and vegetables are tender when pierced with a knife.

In the meantime, you can make your egg noodles. Mix everything together and knead for 3-4 minutes.

{As you’ve noticed in the pictures, I doubled the ingredients. I just wanted to make extra noodles and use them the next time I make soup.}

On a well floured surface, roll out the dough until very thin (almost paper thin). Sprinkle some flour on top and roll up the dough to look like a log. Cut noodles into thin strips with a sharp knife. Toss the noodles with flour and let them dry until you’re ready to use.

Remove chicken and vegetables from the stock. As I mentioned before, usually I just discard the vegetables. However, this time I’ve decided to add the pureed vegetables back to the pot and the soup had a great flavour. So you just need to puree the vegetables in a food processor. Also, once the chicken is cool enough to handle, remove the bones and cut the meat into small pieces. Then, return mashed vegetables and chicken to the pot.