Chicken soup with homemade noodles
Featured in: "The Peaceful Season"
This is the ultimate comfort food, made easy thanks to your slow cooker.
For the chicken and broth: Place one bone-in chicken breast (frozen or thawed) in the slow cooker and add chunks of onion, a little chicken bouillon (cubes or granules), salt and pepper, and any herbs you’d like. Add water to within an inch or two of the top. Cook on low for 8 hours.
The noodles are actually easy to make, they just take time to dry.
1 cup flour (plus lots more for rolling and drying)
½ teaspoon salt
2 tablespoons water or milk
1 egg, beaten
Mix in a bowl until just combined. Let rest 10 minutes.
Generously flour a large surface, like a scrubbed-down kitchen counter, or divide dough between two floured cookie sheets. Smear your rolling pin with more flour, and roll dough very thin (1/16 to 1/8 of an inch). Flip the flattened dough over, using spatulas if needed, and dust with more flour. Let dough dry for at least 4-6 hours; flip it and dust with flour once or twice more during that time. Then roll the dough up, jelly-roll style, and make one lengthwise cut through the middle (going the long way). Slice the dough into strips ¼ inch wide or less. Scatter them on the floured surface. Let dry another hour.
To make the soup: Remove cooked chicken from slow cooker; let rest and cool. Pour broth into a large stockpot, using a strainer if you like. Heat broth on medium heat, and add vegetables, more chicken flavoring, additional herbs, garlic, whatever you like, to taste. Toss in the noodles, let cook 10 minutes (noodles will expand). Shred chicken and add to pot, heat through until chicken is hot and noodles are cooked through.