This recipe is a classic that is perfect for a cold Winter's day. There is nothing like good old fashioned chicken noodle soup to warm up your day!
2 cups gluten-free flour, plus extra (I used Better Batter from the Gluten-free Mall)
3/4 tsp salt
3 eggs, plus 1 egg yolk
10 cups chicken stock (or a mixture of stock and broth)
1 tsp dried thyme
3 ribs celery sliced
3 carrots peeled and sliced
1 large onion chopped
1 dried bay leaf
1 bunch parsley
2 TB flat-leaf parsley (for garnish, optional)
1 3 to 3 1/2 lb. chicken (organic works best)
1. In a large pot, combine stock, celery, carrots, onions, bay leaf and chicken. Bring to a boil; reduce heat to medium and simmer for 1 hour to 1 hour and a half.
Add parsley after 30 min.
2. Make the noodles: Mix eggs, egg yolk, salt and 1TB water. Place flour into a large bowl, make a well in the center, pour egg mixture into the well. Mix with a fork to form a stiff dough. Add a little more water if necessary. Then place dough on a lightly floured surface and knead until smooth (Dough will be stiff, but not too stiff to roll out). Divide dough into two portions. Roll each portion separately on a lightly-floured surface to 1/16" thickness and then cut into noodles 1/4" wide.
3. Put chicken on a plate to cool. Strain soup through a fine strainer into a large pot; put celery and carrots into a bowl. Discard remaining solids. Remove and discard chicken skin and bones.
Cut chicken into pieces.
4. Bring liquid to a boil again. Shake excess flour off noodles and add to boiling liquid. Cook until tender, 10 to 15 min. Add chicken and reserved carrots and celery. Salt and pepper to taste.
Garnish with flat-leaf parsley if desired.