What is better on a day so snowy, that leaving the house is impossible, than homemade chicken noodle soup? The soup was originally meant for a neighbor who is kind enough to let us use his driveway during the frequent snow emergencies we have, but I accidentally added so many vegetables that more broth was needed, so everyone got to enjoy soup for lunch. The recipe is taken from Sheila Lukins and Julee Rosso's New Basics Cookbook. I have altered the recipe quite a bit to my taste.
Ingredients for the Soup
5-6 cups of chicken broth
1 to 1 1/2 cups for chicken
3 parsnips sliced
3 carrots sliced
3 stalks of celery sliced
1 medium yellow onion chopped
3/4 cup chopped fresh Italian parsley
1/2 cup chopped fresh dill
salt & pepper to taste
Ingredients for the egg noodles
2/3 cup of flower
1/2 tsp salt
1) This recipe could not be any easier. Combine all the ingredients in a large stock pot. Let it simmer for 1 to 1 1/2 hours or until the carrots and the parsnips are soft. Once this is done, it is time to make the noodles. If you do not want to make homemade egg noodles then add about 8 oz of egg noodles and let them simmer in the soup until they are soft.
2) Break an egg into a small mixing bowl. Add salt and whisk into the egg. Gradually add 2/3 cup for flour while stirring. The mixture will seem really dry and pebbly, but this is okay (I used to panic and want to add more egg, but that just makes a sticky mess). Cover your hands in flour and mold it into a ball.
3) Cover a surface in flour. Roll the ball until it is very thin. Cut into strips that are about 1/4 wide and 1 inch long. Let them sit for about 5 minutes. Meanwhile bring the soup to a boil.
4) When the soup is boiling, add the noodles and let them simmer in the boiling water for about 4 minutes. The soup is done! Enjoy.