About
Bundle up. Relax. Sit by the fire. Grab a bowl of Cozy Soup Night. Rest. Let the dreamy and creamy broth, with its poultry flavor and tender chicken, soothe you. Don't forget the fluffy pillows of flavor, the homemade noodles, cooked right in the broth! No matter the weather outside or the stress of the day, Cozy Soup Night is here to give you the comfort you need. You deserve it.
Ingredients
- For the soup:
- 2 bone-in chicken legs (thigh plus drumstick) plus 2 chicken wings, bone-in and skins removed
- 6 cups gluten-free chicken broth, plus more, to taste
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 large shallot or 1 small onion, chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 2 bay leaves
- 2 cloves garlic, minced
- salt, to taste
- pepper, to taste
- 1/2 cup frozen peas
- 1 cup milk
- 2 tablespoons gluten-free flour blend
- For the noodles:
- 3 whole large eggs plus 1 egg yolk
- 1 teaspoon salt
- 1 tablespoon water
- 2 cups gluten-free flour blend, plus more, to taste, for dusting a work surface
Directions
Step 1 -In a large Dutch oven or soup pot over medium-high heat, add the chicken pieces, 6 cups of the broth, the carrots, the celery, the shallots, the dried thyme, the dried parsley, the bay leaves, the garlic, the extra salt, and the pepper and bring the mixture to a boil.
Step 2 -Cover the pot and lower the heat to a simmer.
Step 3 -Simmer the soup mixture until the chicken pieces are tender and reach an internal temperature of 165 degrees F, about 30 minutes.
Step 4 -Transfer the chicken pieces from the pot and allow them to cool until safe to handle.
Step 5 -Remove the bones and shred the chicken using two forks.
Step 6 -In a small bowl, add the eggs, the egg yolk, 1 teaspoon of the salt, and the water and whisk to combine.
Step 7 -In a large bowl, add 2 cups of the flour and make a well in the center.
Step 8 -Pour the egg mixture into the well in the flour and using a fork, whisk around the edges of the well to gradually add the flour to the egg mixture until incorporated and a stiff dough forms.
Step 9 -Using the extra flour, heavily flour a work surface.
Step 10 -Place the dough onto the prepared work surface and knead it until it comes together and is smooth.
Step 11 -Form the dough into a ball and then cut the ball in half.
Step 12 -Roll each of the dough halves until very thin, sprinkling them with the extra flour and rotating the dough to avoid sticking.
Step 13 -Cut the dough halves into 2 1/2x1/2-inch strips.
Step 14 -Toss the dough strips with the extra flour to avoid sticking.
Step 15 -Sprinkle the noodles into the pot with the soup and cook, while stirring often, until they are plump and tender, about 13-15 minutes. If the soup begins to thicken too much, add the extra broth, as needed.
Step 16 -Add the frozen peas and the shredded chicken to the pot and stir to combine.
Step 17 -In a small bowl, add the milk and the remaining 2 tablespoons of the flour and whisk vigorously to combine.
Step 18 -Stream the slurry mixture into the pot and cook until the soup mixture is thick and bubbly, about 5 minutes.
Step 19 -Taste the soup for seasoning, adding more of the salt and the pepper, as needed.
Step 20 -Transfer the pot from the heat and let it thicken for 10 minutes.
Step 21 -Serve.
