Warm up with a bowl of this simple chicken soup, which gets a special touch from fresh egg noodles made right at home. The trick is a fast five-ingredient pasta dough that you grate directly into purchased chicken broth using a box grater. Finished with vegetables and shredded rotisserie chicken, this soup is a convenient make-ahead weeknight dinner that freezes well.
Info
- Cook time: 55 minutes
- Total time: 55 minutes
- Yield: 6 to 8 servings
Ingredients
- 1 large egg plus 1 large egg yolk
- 2 tablespoons extra-virgin olive oil
- 1 cup all-purpose flour, plus more for dusting
- Kosher salt and freshly ground black pepper
- 2 celery stalks (about 5 ounces), cut into 1/4-inch pieces
- 1 medium onion (about 5 ounces), diced
- 3 medium carrots (about 6 ounces), grated (about 1 1/2 cups)
- 1 teaspoon fresh thyme leaves
- 1 clove garlic, grated
- 6 cups store-bought low-sodium chicken stock or broth
- 2 bay leaves
- 2 cups cooked shredded chicken
- Torn parsley leaves, for garnish, optional
Instructions
- In a small liquid measuring cup, whisk together the whole egg, egg yolk, 1 tablespoon of the olive oil and 1 tablespoon water until smooth. In a food processor, pulse the flour and 1/2 teaspoon salt 2 to 3 times. With the processor running, slowly pour in the egg mixture and process until the dough forms small, couscous-like pebbles that don't stick to your fingers when pinched, 2 to 3 minutes. If the dough is too dry, add water 1 tablespoon at a time until it comes together. If it's too wet, add flour 1 tablespoon at a time.
- Transfer the dough to a lightly floured surface and knead it 4 to 5 times, until a smooth ball forms. Place the dough in a bowl and refrigerate until chilled, about 30 minutes (see Cook's Note).
- In a large pot, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the celery and onions and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the carrots and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the thyme, garlic, 2 teaspoons salt and a few grinds of pepper. Cook until the garlic softens, about 1 minute, then stir in the chicken stock and bay leaves. Bring to a boil, stirring occasionally, 7 to 8 minutes.
- Reduce the heat to low to maintain a simmer. Grate one-third of the dough on the large holes of a box grater directly into the hot broth, tapping the grater on the edge of the pot to release the noodles as needed. Stir to prevent the noodles from sticking together and dry the steam on the grater between batches as needed. Repeat with the remaining dough. Simmer until the noodles start to float, about 5 minutes. Add the chicken and continue to cook, stirring occasionally, until the chicken is warmed through, 2 to 3 minutes. Serve the soup garnished with the parsley if using.
Notes
The dough can be refrigerated in a covered bowl for up to 1 day. The noodle soup can be refrigerated in an airtight container for up to 4 days and frozen for up to 2 months.
