Chicken Noodle Soup
Ingredients: whole raw chicken, onions, celery, carrots, garlic · 120 min cook time · 380kcal · $18.50
Ingredients
1whole whole raw chicken, 2pieces onions, 3stalks celery, 3pieces carrots, 1head garlic, 3sprigs thyme, 0.5bunch parsley, 2pieces bay leaves, 1pinch peppercorns, to taste salt, 2cups all-purpose flour, 2pieces eggs, as needed water, 2tablespoons olive oil, 1tablespoon lemon juice, to taste freshly ground black pepper
Instructions
1. Place a whole raw chicken, onions, celery, carrots, garlic, thyme, parsley, bay leaves, peppercorns, and salt into a pressure cooker with water to make the stock. Cook for 45 minutes.
2. Remove the chicken from the stock to take the meat from the bones. Chop the chicken bones into smaller pieces and add them back to the pot with any leftover skin. Cook again for another 45 minutes.
3. Strain the stock through a fine strainer and discard the solids.
4. To make homemade noodles, mix all-purpose flour, eggs, an extra egg yolk, salt, and a little bit of water until smooth and elastic.
5. Wrap the dough in plastic wrap and let it rest for 20 to 30 minutes to let the gluten relax.
6. Roll out the dough to a level 4 to 5 thickness and cut into noodles. Dust with a little bit of flour.
7. In a large pot over medium heat, sauté onions, celery, and carrots with olive oil and salt until softened. Add garlic and thyme and cook until fragrant.
8. Pour in 8 cups of the chicken stock and 3 cups of shredded chicken. Bring to a gentle boil.
9. Add the homemade noodles and simmer for 1 to 2 minutes until they float to the top. Remove from heat.
10. Finish by stirring in fresh lemon juice, parsley, and freshly ground black pepper before serving.
Source: Watch the original video