I had on hand two chicken carcass’ in the freezer from roasting chickens during the month of November. So I put together a broth from them with some celery, carrots, onions, 3 bay leaves and ground black paper and sea salt. There was plenty of meat still left on the bones/carcass. So it made a generous rich broth “soup base.” And I had two roasted and shredded chicken breasts to add to the final pot of soup towards the end. Usually I purchase dry prepared noodles. But Today, I made homemade noodles. Pretty simple. One cup of Gluten Free flour, 2 egg yolks, a half teaspoon of salt and one/half egg shell of milk. Knead the dough and roll out with a rolling pin. Hand cut fairly thin noodles.(they thicken once added to the boiling soup broth). Place them on a cookie sheet, fairly spread out, and allow them to air dry. In the interim, strain the broth and discard all the bones and cooked veggies and toss. Your broth will be clear but rich looking and tasting. Approximately 3 to 4 cups. Once the noodles are fairly dry, you can begin putting your soup pot together. Bring the strained broth, to a rolling boil. And 3 small diced carrots and cover to cook. Then add two chopped medium sized onions and 4 stalks of chopped and peeled celery. Continue the boil and add the noodles. They will cook in about 30 minutes uncovered. Now add your shredded chicken. Simmer all for about 15 minutes. Add salt and pepper to taste. In addition I purchase a one quart container of extra – high quality low-sodium chicken broth, as once the soup is throughly cooked, it tends to thicken slightly. You can then add the extra broth as needed to assemble a nice serving consistency. Not too thick, but not too thin. Garnish with cooked petite peas and fresh chopped parsley. It’s hot, delicious and so healthy.
The home made noodles are way-worth the effort. Enjoy!