« A combination of several recipes I’ve made over the years to make this warm, comforting soup. Great for warm days, sick days, or just any day. I sometimes serve this with mashed potatoes as well! The more flour on the pasta from rolling it out, the thicker your soup will be. »
- 10 cups water
- 1 leek, halved lengthwise
- 1 carrot, halved
- 1 (3 inch) piece fresh ginger, peeled
- 1 teaspoon whole black peppercorns
- 2 bone-in chicken breast halves, skin removed
- 2 1/3 cups all-purpose flour
- 1/8 teaspoon salt
- 2 eggs, beaten
- 1 tablespoon butter
- 1/3 cup milk, or as needed
- 2 chicken bouillon cubes, crumbled
- 3 tablespoons finely chopped fresh ginger
- 3/4 cup peeled and sliced carrots
- 1 cup sliced celery
- 1/4 cup cornstarch
- 1/4 cup cold water
Prep : 30 m Cook : 1 h 5 m Ready In : 1 h 45 m
- Pour 10 cups of water into a large soup pot over high heat with the leek, halved carrot, 3-inch piece of ginger, and peppercorns.
- Bring to a boil, turn heat to medium-low, and place chicken breasts into the broth
- Cover the pot with a lid and simmer the mixture until the chicken is cooked through and tender, 20 to 30 minutes.
- While broth is simmering, whisk flour and salt together in a bowl; beat in the eggs, butter, and enough milk to make a stiff but workable dough.
- Knead the dough in the bowl until smooth and slightly springy, about 5 minutes; transfer to a bowl, cover with a cloth, and allow to rest for 10 minutes.
- Roll the noodle dough out on a floured surface to desired thickness (1/4- to 1/8-inch thick); cut into strips.
- Remove chicken breasts, transfer them to a plate, and allow to cool. When cool, remove the bones and shred the meat with a fork.
- Strain and retain the broth; discard spent leek, halved carrot, ginger chunk, and peppercorns.
- Place strained broth into a large soup pot, bring to a boil, and reduce heat to medium-low. Stir in bouillon cubes, 3 tablespoons of chopped ginger, 3/4 cup sliced carrots, and celery until the bouillon has dissolved. Simmer until the carrots are tender, about 30 minutes.
- Gently stir in the noodles, a few at a time. Return broth to a simmer and cook until the noodles are tender, about 10 minutes.
- Whisk cornstarch and 1/4 cup of water until smooth; stir half the mixture into the soup and simmer until thickened, about 3 minutes. If thicker soup is desired, stir in remaining cornstarch mixture. Mix in the chicken to serve.
Source : allrecipes.com