For her rustic chicken dish, Ree likes to make her own noodles. She believes that homemade noodles have a unique texture that can’t be replicated with store-bought. They are perfect for adding to stews and soups.
| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Active: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 6 bone-in, skin-on chicken thighs
- Homemade Egg Noodles, recipe follows, or 16 ounces frozen homestyle noodles
- 1 tablespoon olive oil
- 2 large carrots, diced
- 2 stalks celery, sliced thin
- 1/2 yellow onion, diced
- 4 cloves minced garlic
- 2 tablespoons chopped fresh sage
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground turmeric
- Splash half-and-half
- 2 tablespoons chopped fresh parsley
- 1 1/4 cups all-purpose flour, plus more for dusting
- 2 large eggs, beaten
- 1/2 teaspoon kosher salt
Instructions
- Add the chicken thighs to a large pot, then cover with water and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, skimming any foam from the top as needed.
- Remove the chicken from the pot and set aside.
- Return the stock to a boil and add the Noodles to cook until al dente, 3 to 4 minutes (if using frozen noodles, cook according to the package directions). Remove the noodles using a slotted spoon or smaller spider to a sheet pan. Drizzle with the oil and toss to coat. Set aside.
- Shred the chicken and return to the pot along with the carrots, celery, onion, garlic and sage. Season with the salt, pepper and turmeric. Return to a simmer and cook for 10 minutes.
- Splash in the half-and-half, then stir. Taste and the adjust seasoning as needed.
- To serve, add the desired amount of noodles to a bowl. Ladle over the chicken and vegetables, then garnish with the parsley.
- Add the flour, eggs and salt to the bowl of a stand mixer fitted with the paddle attachment.
- Turn the mixer on low and allow the ingredients to mix and start to come together, 3 to 4 minutes. If needed, add 1 tablespoon water to help bring the dough into a ball. Once in a ball, allow the mixer to continue to knead for 30 seconds.
- Tip onto a floured surface and form a loose rectangle. Using a rolling pin, roll the dough to 1/8-inch thick.
- Using a pizza cutter, cut the dough into strips approximately 1/4-inch-wide by 3-inches long. (You might have some that are not perfect in shape, but that is fine.)
- Dust the tops of the noodles with a little flour and toss to coat. Let them sit on the counter while you boil your water.
- Cook the noodles until tender, 3 to 4 minutes. Remove and use in your favorite dishes, such as soups and stews.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 593 |
| Total Fat | 37 g |
| Saturated Fat | 10 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 37 g |
| Cholesterol | 251 mg |
| Sodium | 663 mg |
Reviews
I made this for my parents, and it is now their favorite chicken soup. Really yummy. (I used premade noodles and added corn).
Excellent and tasty recipe. Love the idea of adding creaminess to the soup. Be careful not to over work the dough.
My noodles came out fine. Great taste
I made this with my grandkids in mind. Really good flavor and they loved it (I added some homemade chicken stock for part of the water). The only thing I would say is that my noodles were tough (maybe cook’s error, but I followed the recipe exactly), so I would make again and maybe just try a different recipe for the noodles.