Chicken Noodle Soup

Ingredients

Yield:

10 servings

• Pasta Noodles

  • 300 g. Semolina flour
  • 100 g. AP flour
  • 200 g. Durum flour
  • 400 g. Egg, whole
  • 2 tsp. Salt

• Chicken Soup

  • 1 cup Celery, medium dice
  • 1 cup Carrot, medium dice
  • 2 cups Onion, medium dice
  • 1 tbsp. Garlic, sliced
  • 1/2 gallon Chicken stock
  • 2 cups Pulled chicken
  • 2 tbsp. White vinegar
  • 1 tbsp. Louisiana hot sauce
  • 1 tbsp. Olive oil
  • Salt and pepper, to taste
  • 2 tbsp. Parsely, minced
  • 1 tbsp. Rosemary, minced

Preparation

Difficulty:

Medium

Time:

30 Minutes

Total Time:

90 Minutes

1. Pasta

   1. Add all dry ingredients into a kitchen aid mixer with kneader attachment.
   2. On medium speed, incorporate eggs slowly until dough comes together.
   3. Knead on low speed for 8 minutes.
   4. Transfer dough into a bowl and cover with plastic wrap.
   5. Let rest for 20 minutes.
   6. When dough has rested, roll into ½ inch thick slab and dust with flour.
   7. Cut into ½ inch cubes and set aside for later use.

2. Chicken Soup

   1. In a large, heavy-bottomed pot, add oil and bring to medium-high heat, and add all vegetables.
   2. Turn to medium heat and continue stirring every 2 minutes or until onions are slightly translucent.
   3. Add chicken stock, chicken, vinegar, hot sauce and bring to a boil.
   4. Add fresh pasta and cook until pasta floats, or about 15 minutes.
   5. Season with salt and pepper to taste.
   6. * Note: noodles will taste better the next day due to absorbing the flavor from the soup.