Babushka's Chicken Noodle Soup Print Email

2 cups flour, sifted, plus more
1/2 tsp. kosher salt, plus more to taste
2 eggs, plus 1 yolk
8 cups chicken stock
2 tsp. dried sage
1 1/2 tsp. dried thyme
1 1/2 tsp. fennel seeds
5 whole black peppercorns
4 cloves garlic, minced
3 ribs celery, cut into 2" pieces
2 carrots, peeled and cut into 2" pieces
1 large onion, chopped
1 dried bay leaf
1 3 1/2-lb. chicken, cut into 8 pieces
2 tbsp. minced flat-leaf parsley
?Freshly ground black pepper, to taste

Make the noodles: Combine flour and salt in a bowl. Make a well in center; add eggs, yolk, and 1 tbsp. water. Using a fork, mix flour into eggs to form a dough. Transfer dough to a lightly floured surface; knead until smooth, 5–6 minutes. Divide dough into 4 portions and cover with plastic wrap; set aside.

In a large pot, combine stock, sage, thyme, fennel, peppercorns, garlic, celery, carrots, onions, bay leaf, chicken, and 2 cups water. Bring to a boil; reduce to medium-low. Simmer, skimming off fat, for 1 hour.

Put chicken on a plate. Strain soup through a fine strainer into a large pot; place celery and carrots in a bowl. Discard remaining solids. Remove and discard chicken skin and bones. Chop chicken, celery, and carrots into bite-size pieces; transfer to soup.

Bring a large pot of salted water to a boil. Working with one dough portion at a time, lightly flour and roll out to 1/16" thickness. Cut dough into 1/4"-wide noodles; transfer to floured baking sheet. Repeat with remaining dough. Shake excess flour off noodles; boil until tender, 8–10 minutes. Drain noodles; transfer to soup. Stir in parsley; season with salt and pepper.

Babushka's Kitchen, Saveur in Issue #132

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