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Chicken Noodle Soup
A very wholesome soup that has very little sodium unlike that of many processed store bought kinds. This has a depth of flavor that is just amazing. Paired with the fresh buttery egg noodles, it is downright hard to put down the spoon!
Prep Time: 00:25
Cook Time: 01:00
3 tbs vegetable oil, divided
2 tbs butter, divided
4 chicken breasts, cubed
2 qt low sodium chicken stock, reserve 2 cups
1/2 med onion, fine dice
2 stalks celery, fine diced
8 - 10 oz sliced carrots.
2 cloves garlic, minced
2 tbs salt and pepper, divided (use more if desired)
1 tsp ground oregano
1/2 lb egg noodles, recipe follows
2 1/2 cups bread flour
1/8 tsp salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter, softened
1Heat half of oil and 1 Tbs butter in dutch oven or heavy pot on med heat.
2Season chicken with half of salt and pepper. Brown breasts then deglaze with 2C chicken stock and simmer for an hour. Remove from liquid, let cool then diced into one inch cubes and put back in pot to continue simmering.
3In skillet, heat all remaining butter and oil.
4Add Onion, carrots, celery and saute for 10 mins.
5Add garlic. When you can smell the garlic add mixture to dutch oven.
6Add remaining chicken stock and spices. Bring to a boil then simmer on low for about 30-45 mins until carrots are tender. Add noodles and cook for just a few minutes then serve.
7Egg Noodle Instructions:
8Put all ingredients in food processor and buzz on high until the wheels fall off! (Until the dough starts separating from the sides)
9Remove and divide dough into 4 equal parts.
10With a floured pasta roller, roll two to three times on each setting. 0 , 2, 3, or go
11thinner if you wish. (you can omit one if you want)
12Cut into two or three inch squares then cut into thirds. I do this with a pasta cutter wheel.
13Lay on lightly floured surface to help prevent sticking.
14Cook in boiling liquid for 3-4 minutes.
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