Homemade Chicken Noodle Soup (to cure what ails you!) - Hilah Cooking

By Hilah Cooking · 120 min

Ingredients

Instructions

1. Put the chicken, water, bay leaf, garlic, onion, salt and pepper in a large pot. Bring to a boil, then simmer covered for 1 1/2 hours. (Alternatively, slow cook on low for 6 hours, or pressure cook for 20 minutes with natural release.)
2. While the chicken cooks, prep the vegetables and make the noodles.
3. For the noodles, beat the egg, milk and salt in a large shallow bowl. Add 1 cup of flour and mix with a spatula, adding a little more flour as needed to make a firm, not-sticky dough. Roll on a floured surface to about 12 inches across and very thin. Rest 10 minutes, then cut into 1/4-inch wide strips. Spread out and let dry for about 2 hours while you finish the soup. (To store, cover and refrige
4. Turn off the heat and remove the chicken. When cool enough, discard the bones and skin, shred the meat into bite-size pieces and set aside. Remove the bay leaf.
5. Add the vegetables (and turmeric, if using) to the stock and simmer 10 minutes until tender.
6. Raise the heat to high and bring to a boil. Add the noodles and boil uncovered for 8 to 10 minutes until just tender. Return the chicken to the pot and heat through.
7. Stir in the parsley or dill just before serving.

Summarized from Hilah Cooking's video. Watch it for the details.

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