Ingredients:
4 carrots
3 celery stalks
1 small brown onion
2 teaspoons thyme
1 teaspoon oregano
2 quarts chicken broth
4 small chicken breasts
Noodles:
2 cups flour
3 whole eggs
1-2 teaspoons water
1/2 teaspoons salt
Start with the noodle dough: add everything to the bowl of a food processor and mix until it forms a dough. It will be crumbly but it will come together! Knead on the counter for a few minutes until really smooth. wrap in plastic and let it sit 30 minutes, until the soup is ready.
Add carrots, celery and onions to a pot with a few tablespoons of olive oil over medium heat. Season with salt and pepper. Cook until tender. Add the thyme and oregano and cook another minute. Add 2 quarts of chicken broth and bring to a boil. Add the chicken breasts and reduce to a simmer. Cook for about 10 minutes, until it's cooked through. Remove to a cutting board and shred with two forks. Add back to the pot and let it rest while you cut the noodles.
Flour a flat surface very generously and roll out the pasta dough until very thin. Flour the dough again and cut into 1/2 inch by 2 inch pieces. Toss in a little more flour so they don't stick together.
Bring the broth back to a boil and add the noodles. Cook for 2-3 minutes and then serve! We like our with crust garlic sourdough.
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