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Recipe of the Week


Chicken Noodle Soup with Homemade Noodles

  • 4 qts. water
  • 1 chicken, 3-1/2 to 4 pounds
  • 1 large onion
  • 2 cloves
  • 5 carrots, peeled and coarsely chopped
  • 5 stalks celery, tops left on, chopped
  • 4 cloves garlic
  • 1 tsp. salt
  • pepper to taste
  • 5 sprigs of fresh flat parsley
  • 4 carrots, peeled and chopped
  • 3 Tbsp. chopped parsley
Place water and chicken in pot, stud the onions with the clove, add onion, carrots, celery and garlic to soup and boil for 2 hours. Let cool. The bones should easily be removed from the chicken. Discard the bones with the skin. Be careful to remove all the gristle. Chop the meat and let the broth cool. Skim off the fat. Add the meat and remaining carrots. Boil for another 15 minutes and add the noodles.

To prepare the noodles:

  • 2 large eggs
  • 1/4 teaspoon salt
  • 11/3 cup all purpose flour
Whisk the eggs and salt for 2 minutes. Add the flour, gradually working it with your fingers until you make a ball of dough. Knead the dough for 4 to 5 minutes.

On a flour-dusted surface, roll out the noodles to a thickness of about 1/8". Lightly dust the top of the noodle dough and roll the mixture up as if you were making a jellyroll. Slice into 1/3" strips, then unroll the noodle. Add to the soup in the final minute of boiling, along with the fresh parsley. Do not overcook!

Source:
Sonia Choquette, Ph.D. and Patrick Tully. Choquette is an intuitive, spiritual teacher, and author of "True Balance," "The Psychic Pathway," "Your Heart's Desire" and "The Wise Child." She selected these recipes for their sweetness, sensuality and ability to "bring us back to the experience of being alive."


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