A completely from scratch chicken soup doesn’t take too much effort. This is a light broth so the stock is simple. The noodles were even made from flour and egg but that’s one of the easier parts of this recipe.
Put your chicken bones in your stock pot. Put the water in the stock pot. Simmer on a low heat for 3 hours stirring occasionally. Allow to come to room temp or put in the refrigerator for a couple hours or overnight.;;
Chicken Soup:
Cover the bottom of your pot with olive oil and sweat the onions for about 10 minutes over a medium low heat. Then add the carrots and celery, a tablespoon of salt, a teaspoon of pepper, and stir. Let your mirepoix sweat for another 10 minutes or so being careful not to let it brown.;Here’s the part where you add the chicken stock you made in step one. Add a quart. Stir occasionally as you bring this up to a simmer, then add 4-5 quarts of water. Simmer on a low heat for at least an hour. Taste for seasoning as soon as the broth gets warm.
Noodles:
Pour the flour on to a clean table and make a well in it so it looks like a volcano. Crack the egg in the well and add the oil. Use a fork or your fingers to quickly mix the egg and slowly incorporate the flour. Once it starts to pull together, knead the dough for 5-10 minutes so it becomes smooth and firm to the touch. I never use all the flour – you have to let your egg use the flour it wants to use. You can add some cold water if the dough seems a little too dry. get your dough in to a ball and wrap it tightly in some plastic wrap. Let it sit out for at least a half hour. Go check on the soup – give it a stir and taste for seasoning. Add half the freshly chopped parsley.
Lightly flour your work surface, and put the dough ball on the table. Press down on the dough a few times to make a disc out of it. Keep pressing down and out like your making a pizza. get it to a nice round or oval shape and start rolling it out with the rolling pin – you’re looking for something close to a rectangle. You should be able to hold the dough up and see some light through it. Using a knife or pizza cutter slide lengthwise making 1.5 inch thick noodles. Then you can divide the noodles in to a length you like, I went with about 3 inches because it still fits on my spoon.
Add all the noodles to the soup. Once the noodles are cooked, about 10 minutes, your soup is done!