Chicken Noodle Soup/ Egg Noodle From Scratch / Comfort Food

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more affordable.

noodles

🥗Healthier: whole grain noodles

💰Cheaper: egg noodles

Whole grain noodles offer more fiber; egg noodles are often cheaper.

Start by making homemade egg noodles: In a bowl, combine 2 cups of flour and some sea salt, then mix.

Make a well in the flour and crack in 3 whole eggs and 1 egg yolk.

Add 2 to 3 tablespoons of water, one tablespoon at a time, while kneading the dough for about 9 minutes until it forms a soft ball.

Cover the dough and let it rest for 30 minutes.

Chop up carrots, celery, and onion for the soup.

In a stainless steel pot, melt some butter (or oil) and add the chopped vegetables, stirring them for a few minutes to sauté.

Dice 2 garlic cloves and add them to the sautéed vegetables, stirring well.

Remove the chicken from the Instant Pot, where it was cooked with 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon black pepper, and 2 tablespoons nor chicken bouillon for 30 minutes.

Pour the stock from the Instant Pot into the pot with the sautéed vegetables, using a strainer to catch any solids.

Carefully remove all bones from the cooked chicken before adding it to the soup.

After the dough has rested, divide it into four pieces and roll out one piece as thin as possible, using flour to prevent sticking.

Cut the rolled-out dough into noodles using a pizza cutter.

Bring the soup to a boil and add the homemade noodles, stirring lightly.

Let the noodles cook for about 10 minutes until they float to the top, indicating they are done.

Add the cooked chicken back into the soup and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens