When the doctor calls – or when the sickie 😷 calls the doctor – I DELIVER just what the doctor 👩🏼⚕️ ordered! Well, after all, I AM a doctor!
Once again, chicken soup was in order.
This time, freshly dried rosemary from Valerie’s garden and kitchen, was added to the broth for an aroma and flavor sensation beyond belief.
We served this over fresh bread for the COVID fighters, and it was utterly delightful.
Rosemary Egg Noodle Chicken Soup
2 Tbs. butter
1/2 yellow onion, minced
1/2 cup celery, diced
1/2 cup carrots, diced
sea salt and lots of pepper
4 large chicken thighs
2 quarts chicken stock
1 Tbs. dried rosemary
1 tsp. dried marjoram
Homemade Egg Noodles*
In a large stock pot over medium heat, melt the butter. Add the onion, celery, and carrots to create a mirepoix. Season with plenty of salt and pepper and cook until all the veggies are glazed and beginning to soften.
Add the chicken thighs, browning on each side.
Add the chicken stock and bring to a boil. Cook for about 10 minutes, lowering the temperature to about medium heat.
Remove the chicken thighs from the mixture and using two forks, shred the thigh meat and pull apart into bite sized pieces.
Return the chicken meat to the pot, adding the Homemade Egg Noodles.
Continue cooking for another 3-5 minutes, add the dried rosemary and marjoram.
The miracle is ready for delivery…almost.
Don’t forget the fresh BREAD!
*Homemade Egg Noodles:
2 cups all purpose flour
2 large eggs
water
Form a mound of flour on parchment paper or in the bottom of a wide bowl.
Create a well in the center of the mound, cracking in the two eggs.
Using your fingers or a fork, fold the flour mixture over the eggs, all around, continuously, until well combined into a dough. Add a touch of water, if need be. The trick is to keep the dough “safe,” meaning, don’t add too much water (wet dough is bad, but can be fixed with extra flour) and don’t over mix or knead the dough. My directional claim to fame for both bread and pasta dough, “stop touching it!”
Form the dough into two discs and let sit for several minutes.
Using a pasta maker, roll out the mounds into long sheets and then cut into thick noodles OR do all of this by hand.
Immediately immerse the noodles in the soup to cook!
