Ingredients
Equipment
Method
- Start by mixing the noodle ingredients: In a large bowl, combine the flour, salt, milk, egg, and olive oil. You want the dough to be fairly stiff yet soft enough to knead. This will ensure a great texture for your noodles.
- Roll out the dough: Once mixed, roll the dough out on a floured surface as thin as you can. Look for a nice smooth surface without any cracks. This step is crucial for ensuring your noodles are tender and not too thick.
- Cut into strips: Using a pizza cutter, cut the rolled-out dough into long, thin strips. They should be uniform in size to ensure even cooking later.
- Let the noodles dry: Allow the noodles to dry for about 2 hours, tossing them occasionally so they don’t stick together. This drying process helps develop a great texture.
- Brown the chicken: In a large stockpot, heat a small amount of olive oil. Once hot, add the raw chicken breasts and brown them on all sides. Aim for a nice golden color, which adds flavor to the broth.
- Add onions: After browning the chicken, add the chopped onion to the pot and sauté for about five minutes. You're looking for the onions to become translucent and fragrant.
- Pour in the broth: Add enough chicken broth to cover the browned chicken and onions. Bring to a simmer and allow the chicken to become tender and cooked through.
- Remove and chop chicken: Once cooked, remove the chicken and cut it into bite-sized pieces. Set aside. This ensures your soup has perfectly cooked chicken without becoming dry.
- Add veggies: Now, add the chopped carrots and celery to the simmering broth. Let them cook for about 10 minutes, or until they begin to soften.
- Add noodles: Stir in the dried noodles along with the chopped chicken. Cook for about five more minutes, until the noodles are tender. The soup should be bubbling with deliciousness.
- Season to taste: Finally, add the frozen peas, fresh parsley, and any remaining salt and black pepper to taste. Give it all a good stir and serve hot!
Notes
If you have leftovers, store them in an airtight container in the fridge for up to three days. For long-term storage, freeze the broth separately from the noodles to maintain texture. You can also add any vegetables you have on hand, like spinach or mushrooms. This soup is perfect for family gatherings, cozy nights in, or even holiday dinners.