Comforting Chicken Noodle Soup recipe
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Ingredients
- 10 cups water 1 leek, halved lengthwise 1 carrot, halved 1 (3 inch) piece fresh ginger, peeled 1 teaspoon whole black peppercorns 2 bone-in chicken breast halves, skin removed 2 ⅓ cups all-purpose flour ⅛ teaspoon salt 2 eggs, beaten 1 tablespoon butter ⅓ cup milk, or as needed 2 chicken bouillon cubes, crumbled 3 tablespoons finely chopped fresh ginger ¾ cup peeled and sliced carrots 1 cup sliced celery ¼ cup cornstarch ¼ cup cold water
Nutrition Info
- 240.1 caloriescarbohydrate: 37.2 gcholesterol: 68.1 mgfat: 4.1 gfiber: 2.1 gprotein: 12.6 gsaturatedFat: 1.7 gservingSize: -sodium: 410 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Comforting Chicken Noodle Soup
Directions
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Pour 10 cups of water into a large soup pot over high heat with the leek, halved carrot, 3-inch piece of ginger, and peppercorns.
Bring to a boil, turn heat to medium-low, and place chicken breasts into the broth
Cover the pot with a lid and simmer the mixture until the chicken is cooked through and tender, 20 to 30 minutes.
While broth is simmering, whisk flour and salt together in a bowl, beat in the eggs, butter, and enough milk to make a stiff but workable dough.
Knead the dough in the bowl until smooth and slightly springy, about 5 minutes, transfer to a bowl, cover with a cloth, and allow to rest for 10 minutes.
Roll the noodle dough out on a floured surface to desired thickness (1/4- to 1/8-inch thick), cut into strips.
Remove chicken breasts, transfer them to a plate, and allow to cool. When cool, remove the bones and shred the meat with a fork.
Strain and retain the broth, discard spent leek, halved carrot, ginger chunk, and peppercorns.
Place strained broth into a large soup pot, bring to a boil, and reduce heat to medium-low. Stir in bouillon cubes, 3 tablespoons of chopped ginger, 3/4 cup sliced carrots, and celery until the bouillon has dissolved. Simmer until the carrots are tender, about 30 minutes.
Gently stir in the noodles, a few at a time. Return broth to a simmer and cook until the noodles are tender, about 10 minutes.
Whisk cornstarch and 1/4 cup of water until smooth, stir half the mixture into the soup and simmer until thickened, about 3 minutes. If thicker soup is desired, stir in remaining cornstarch mixture. Mix in the chicken to serve.