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Fuji Chicken Noodle Soup

Fuji Chicken Noodle Soup

Makes approximately 10 servings

For the noodles:
3 large eggs
1 tablespoon melted butter
2 cups all-purpose flour

For the chicken and soup broth:
1 whole chicken (approximately 4 pounds), cut into parts (breast, thighs, wings, backs, and neck)
1 large yellow onion, peeled and cut into quarters
3 inches fresh ginger, peeled and cut into coins
2 McCormick bay leaves
8 cups water

For the soup:
1 teaspoon McCormick dried thyme
1 teaspoon McCormick dried rosemary
1 teaspoon McCormick dried sage
1 teaspoon McCormick onion powder
1 teaspoon McCormick dried parsley
1 teaspoon McCormick celery seed
1 teaspoon fine grain sea salt
6 to 8 medium carrots, peeled and sliced into coins
2 medium yellow onions, peeled and chopped
2 stalks celery, sliced
1 cup whole milk

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1. Make the noodles: Lightly beat the eggs together, then beat in the tablespoon of melted butter. Gradually stir in the all-purpose flour, using as much of the flour as needed to make a very stiff dough.

2. Lightly dust a clean surface with flour, and roll the dough into paper thin sheets. Cut the sheets into thin strips and spread them out to dry, or hang them on a pasta drying rack. Let the noodles dry for 8 to 10 hours before using. If you have spread them out to dry, flip them several times during drying so that they dry evenly.

3. Cook the chicken and make the soup broth: Put the chicken, onion, ginger, and bay leaves into a large soup pot, then add the water. Bring the water to a boil over medium high heat. When the water begins to boil, reduce the heat to medium and continue cooking until the chicken is cooked through.

4. Remove the chicken parts from the pot and discard the the onion, ginger, and bay leaves. Shred the chicken and set it aside.

5. Make the soup: Add the seasonings (thyme, rosemary, sage, onion powder, parsley, celery seed, and sea salt) to the broth in the soup pot and bring to a simmer. Let the broth simmer for 2 minutes, then add the carrots, onions, and celery and continuing simmering until the vegetables are soft, but still firm.

6. Add the milk, stirring to combine, then add the homemade noodles and cook until they are tender. Cooking time will depend on how thick the noodles are, how long they dried, and how humid it is. Stir in the shredded chicken and serve.

*Recipe Notes: It’s best to make the noodles in the morning to use for an evening dinner so they can dry all day.  If you want to make your soup extra rich, substitute cream for the milk. Leftover soup is delicious, but the noodles will soak up extra liquid. When you reheat, just add water. To make this soup gluten-free, substitute your favorite gluten-free noodles or omit the noodles completely for a hearty chicken and veggie soup.