Homemade noodles chicken soup

It’s so funny how quickly we forget little things. Like how July in Oregon can wield a chilly, 58-degree afternoon and pouring rain. And what it’s like to curl up on the couch with a bowl of homemade chicken noodle soup even though it’s the middle of summer. Even right now, I’m working from home, wrapped in a blanket, listening to the rain hitting the windows and the water coming through the gutters.

And Monday night, after our photo shoot at Gutenberg College, Justin and I went to McMenamins. People were sitting around, outside, in front of the bonfire they had going out in the back of the property. I love Oregon summers. They’re so cozy. So this, of course, put me in the mood to make homemade chicken noodle soup.

homemade noodles recipe

And before you think I’m ambitious or something, let me tell you that it took about 30 minutes of actual effort! 🙂 Nancy had already made some chicken stock from the roasted chicken we ate Sunday night for dinner. All I had to do was make some noodles real quick. Here’s the recipe for the noodles so you can see how easy it is to make!

Homemade Noodles:

3 cups of flour

1/4 teaspoon salt

3 eggs

Tap water

1. Mix the flour and salt together; separately, beat the eggs for about 2 minutes

2. Add the eggs, gradually, to the flour mixture until dough begins to form. Add little bits of water until the dough is sticky-ish. Not too sticky, not too dry.

3. Roll out dough on a well-floured surface. Roll it out until it’s thin; slice into long noodles.

4. Leave noodles out to dry on the counter. If you do this part around noon, then your noodles will be ready to cook by dinner time.

chicken soup recipes

For the Soup:

1 yellow onion

3 carrots

3 celery stalks

Cut up your leftover chicken into cubes

handful of fresh herbs: tarragon, sage, & thyme

Dry White wine

generous salt & freshly ground pepper

 

Directions:

1. Slowly cook your chopped onion in olive oil over low heat. Let them slowly cook for 30 minutes.

2. Add wine, about 1/2 a cup. Once the wine has cooked down, add the fresh herbs. Cook 1 minute.

3. Add the celery, carrots, and generous salt and pepper. Cook over low heat for another 15 minutes.

4. Add this mixture, the chicken, and the dried noodles to your chicken stock. Simmer until noodles are soft.

5. Check the soup to see if it needs more pepper! 🙂

 

Enjoy!

 

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Camille Stallings