Tuesday, March 24, 2009

Chicken Noodle Soup

2 small carrots, peeled, cubed or chopped to desired size
2 stalks celery, cubed/chopped
1 small onion, chopped
1 Tbsp oil
4 cups water
2 chicken bouillon cubes
1/8 tsp celery salt
1 bay leaf
salt and pepper
Home made noodle*(shown below)
Chopped fresh parsley

In a medium to large pan, heat oil on medium-high heat. Saute carrots, celery and onion for about 5 minutes till onion is translucent. Add water, chicken bouillon cubes, celery salt, and bay leaf. Bring to boil. Turn down heat. Simmer with lid half way on, for about 20 minutes till vegetable are tender. While cooking the soup, make noodle (below). Add noodle to soup, and cook additional 10 minutes or till noodles are cooked. Add chopped fresh parsley (about 1/2 Tbsp). Salt and pepper to taste.

*Home made noodle
1 large egg
a pinch of salt
1 tbsp olive oil
about 3/4 cup flour

Make a mount of flour on clean kitchen counter. Make a well in the middle large enough for egg. Place egg, salt and oil in the middle of flour. Slowly mix the egg mixture to flour. Be careful not to spill the egg mixture. It'll became a dough consistency (not sticky, but still soft). Knead for about 5-10 minutes till dough is smooth. Let it rest for 10 minutes. On lightly floured surface, roll the dough with rolling pin to 1/8 inch thickness. Using pizza cutter to cut the dough into noodles of desired length and width. Remove excess flour before place in soup.

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