Once again I have The Pioneer Woman to thank for dinner last night. I really could go on and on about this woman but I'd hate to embarrass myself right here on my own blog.
But I do love her.
And I've been eying this recipe for quite some time so when the rain started yesterday (and it was 4pm and I was still in my pajamas) I knew it was the right thing to do. A big 'ol bowl of comfort food was in order. And like I mentioned, I love the Pioneer Woman. So I do what she says. So when she says to find some weird frozen homemade egg noodles at the grocery store, I go. And I walk the aisles and I search. And when I don't see them anywhere I almost ask the grocery store lady if they carry them but then I remember I'm still in my pajamas and also I remember someone telling me this one time that homemade pasta is actually easy to make.
I am very happy to report here that homemade noodles ARE easy to make. So easy and so fun and so satisfying to be in my house at 4:30 on a Sunday making homemade noodles with the people I love. Sounds like a commercial, but really, these are the things that make my world go round.
If you're making homemade noodles for your chicken soup, you really, really must make homemade stock. Read this if you need to know more. It's the right thing to do.
This is your basic chicken noodle soup but it's kinda thick and has fantastic flavor. It tastes like real food. And I'm all for that.
Chicken Noodle Soup
tweaked from The Pioneer Woman's "Chicken and Noodles"
8 cups chicken stock
3 carrots, diced
1 onion, chopped
3 stalks celery, chopped
1 TBL better than bouillon (chicken)
couple cups cooked chicken, shredded or chopped or however you like it.
salt and pepper
2 TBL flour mixed with water to make a slurry
2 cups all purpose flour
Make the noodles: in a large bowl make a well in the middle of the flour and crack the eggs inside. Mix with your hands until a dough forms. This will be sticky so add some flour as needed. Knead the dough on board until smooth, about 8-10 min. Let dough rest while you start the soup.
Saute the veggies in a little bit of olive oil for a few minutes. Add the stock and simmer with some salt and pepper for about 10 minutes. Add the chicken.
Roll out the pasta dough to desired thickness and cut into strips with a sharp knife or roller, adding flour as needed to help with stickiness. Add the noodles to the soup and stir gently. Add the flour slurry to thicken, check for seasonings, and you're done!