For the Homemade Egg Noodles:
Make the Dough:
In a large bowl, combine the flour and salt. Add the eggs and mix to form a dough. Gradually add water, a little at a time, until the dough comes together into a firm but pliable consistency.
Roll Out the Dough:
On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Let it rest for 10-15 minutes to make it easier to cut.
Cut the Noodles:
Roll the dough up loosely and slice it into thin strips. Unroll the strips and set them aside.
For the Chicken Noodle Soup:
Sauté the Vegetables:
Heat the oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened.
Cook the Chicken:
Add the chicken pieces to the pot and cook until browned on all sides, about 5 minutes.
Add Broth and Seasonings:
Pour in the chicken broth, then add garlic, thyme, rosemary, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, until the chicken is fully cooked and tender.
Add the Noodles:
Once the soup is ready, carefully drop the homemade egg noodles into the pot. Stir and cook for about 5-7 minutes, until the noodles are tender.
Final Touches:
Taste the soup and adjust seasoning if needed. Garnish with freshly chopped parsley before serving.
Serving and Storage Tips:
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