Soup:
• 8 c. homemade chicken stock (or store bought)
• 1 t. olive oil
• 1/2 onion, diced
• 1-2 garlic, finely diced
• 1 1/2 c. carrots, diced
• 3 stalks of celery, diced
• 2 t. chicken bullion
• 1 bay leaf
• Sea salt (or any salt) and fresh ground pepper, to taste
• 1/2 t. dried thyme or basil
• 1 1/2 c. cooked chicken, diced (you can use leftovers!)
• Fresh parsley, chopped
Saute onions in olive oil until soft, about 3-4 minutes. Add garlic and cook for 30 seconds. Add remaining ingredients. Simmer over medium-low heat for 1-2 hours.
Noodles:
• 2 c. flour
• 3/4 t. salt
• 1 egg
• 1/4-1/3 c. milk
In a mixing bowl, combine flour, salt, egg, and milk. Mix until you produce a slightly sticky ball of dough. Flour the counter and roll out dough to 1/8 in. thickness. You want them very thing because they thicken when cooked. Cut noodles (I use a pizza cutter) to desired size and place on wax paper. Let the noodles dry out on the counter for at least 1 hour before adding them to soup.
About 30 minutes before serving soup, drop noodles in and cook. Add some fresh, chopped parsley right before serving!
This soup is seriously so good. And if you're running short on time, you can always substitute store-bought egg noodles, but the homemade noodles are definitely worth it if you can take the time!
Enjoy!
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