This from scratch soup recipe is amazing and the homemade noodles just take it over the top! Perfect cold night dinner.
For the Noodles
1. Mix together the flour and salt. Make a well in the center, add the eggs. Gradually mix in the flour to form a dough. Add any additional water if needed to make a stiff dough. Knead the dough until it comes together. It will not be soft like a bread dough. It will be stiff.
2. On a lightly floured surface, cut the dough into quarters and roll to 1/4″ thick. Roll up the dough and use a knife to cut into skinny slices. Repeat with the other pieces of the dough. Cook the noodles in a large pot of boiling, salted water until al dente. The time will depend on the size of your noodles but should take around 2-3 minutes. Test them for doneness until they are al dente. Drain and set aside.
For the Soup
1. Heat the oil in a large stock pot over medium high heat. Add the onions, garlic, celery, carrots, mushrooms and parsley to the pan. Generously salt and pepper the vegetables and saute over medium high heat until the vegetables have softened, about 5-7 minutes. Add the chicken, water, bay leaves, red pepper flakes, salt and pepper. Cover and bring to a boil. Once it comes to a boil, reduce the heat to low and allow to simmer for 1 hour.
3. Turn off the heat, remove the bay leaves and discard. Remove the chicken and allow it to cool slightly before removing the cooked meat from the bones and chopping it up. Add the cooked chicken and noodles back into the soup. Taste the broth and add any additional salt and pepper as needed. I usually find I need to add more of both!
As the noodles sit in the broth, they will absorb the broth so wait to add them until you are ready to eat.