Serves 4 to 6
Ingredients (for the Soup)
2 pounds Smart Chicken (such as thighs, drumsticks, and/or tenders)
Canola oil, as needed
1 medium white onion, finely diced
3 to 4 ribs celery, diced
3 to 4 carrots, diced
3 to 5 cloves garlic, finely minced
Kosher salt, as needed
Freshly ground black pepper (optional)
1½ tablespoon dried rosemary, ground
2 quarts unsalted chicken stock (homemade or store-bought)
5 sprigs fresh thyme (optional)
1 pound egg noodles (homemade recipe follows or use store-bought)*
Fresh parsley, for serving
*If making homemade noodles, mix and knead the dough before prepping and starting the soup so the pasta dough has time to rest. Once the chicken is simmering in the soup broth, begin rolling out the noodles
To a soup pot over medium heat, add a swirl of canola oil. Add the onion, celery, and carrots. Season with a pinch of salt and cook, stirring frequently, until slightly softened and fragrant, about 3 to 5 minutes. Reduce heat to low and add the garlic. Cook, stirring frequently, about 1 more minute. Add the ground rosemary, stir, and cook another minute. Add the chicken stock, thyme (if using), and a generous pinch of salt. Submerge the chicken in the broth. Bring to a boil, then reduce to simmer. Let the chicken simmer about 20 minutes for tenders, and 30 minutes for thighs and breasts. Meanwhile, make the egg noodles (recipe follows).
Once the chicken is cooked through, use tongs to remove it to a cutting board. Use forks to shred the chicken into bite-sized pieces. Return the chicken to the soup. Test the soup for seasoning and add salt (and pepper, if using) as needed. Bring to a boil and add the egg noodles. Reduce heat and simmer until noodles are tender. Serve with fresh parsley.
Ingredients (for the Egg Noodles)
2 teaspoons salt
2 tablespoons milk
1½ to 2 cups all-purpose flour
In a bowl, mix eggs, milk, and salt together until smooth. Stir in one cup of the flour until smooth. Add additional flour in small amounts until the dough comes together and is slightly sticky. Reserve the remaining flour for dusting your hands and work surface as you knead the dough.
Turn dough onto a floured surface. Knead the dough until smooth and tacky, but not sticky, about 5 minutes. Cover with plastic wrap or a damp towel and let rest about 30 minutes.
Use a floured rolling pin or a pasta machine to roll out the noodles until less than a quarter inch thick. Use a sharp knife or pizza cutter to cut the noodles into strips (about 2 inches long and a half inch wide, or to your preference). Toss the noodles with a dusting of flour until ready to use. When ready to cook, bring the soup to a boil and add the noodles. Stir and reduce to simmer for 2 to 3 minutes.
Recipe created by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska