Noodles with chicken bouillon
Equipment
- 8 quart pot
- Knife
- Cutting board
- pasta machine
- Rolling Pin
- measuring cups and spoons
- mixer
- Ziploc bag
Ingredients
Bouillon
- 8 quart water
- 1 whole organic chicken
- 1 1/2 onion
- 2 bay leaves
- 2 cloves garlic
- 1 tsp whole peppercorns
- 2 1/2 tsp salt
- 1/2 cup chopped parsley
- 1 jalapeno (optional)
Instructions
- START WITH THE BOUILLONPlace the whole chicken into a pot and cover it with water. Add salt, 1 whole onion cut in half, garlic, peppercorns, and the bay leaves. Bring to a boil and cover with a lid, then turn it down to a simmer. Simmer for 3-4 hours. This will create a delicious broth called Bouillon! Slow cooking the chicken will make the meat very tender, the chicken will fall of the bones.
- EGG NOODLES1 hour before the broth is done, start the noodles. In a blender place the flour, eggs, and water. Close with a lid then blend for about 30 seconds on the lowest setting. Blend it till it forms a ball.The dough shouldn’t be too sticky, when you touch it, it shouldn’t stick to your finger. If it does add another 1/4 cup of flour then blend till it comes together.
- Take out the dough from the blender onto a clean counter top, knead the dough for 2 minutes just to insure it is smooth. Then place the dough into a Ziploc bag for 3o minutes. This helps the dough to fully absorb the moisture.
- Divide the dough into 4, dust with flour. Roll each ball into sheets of pasta. I use my rolling pin as a guide. I roll it to the length of the rolling pin.
- Dust the sheets with flour then set them to dry. I don’t have any fancy technique for this, I use sheets on the couch method. I lay clean sheets on the back of the couch then I lay the pasta sheets on them to dry for 30 minutes.
- ASSEMBLE THE SOUPWith a slotted spoon take out the chicken into a clean bowl, wait for it to cool down a bit. Once cooled, take the chicken apart. Also take out the onion, bay leaf, garlic, and the peppercorns. Discard
- Leave the pot with the bouillon on the stove, bring to a boil then put in the noodles into the bouillon. Cook for 3 minutes then take off the heat. DO NOT drain the noodles.
- Add the chicken back into the pot with the noodles and the bouillon.
- Chop the parsley and thinly slice 1/2 an onion. Add the toppings to the Bouillon. Taste for salt, add more if needed.If you like spicy food, thinly cut the jalapeno then add into each individual bowl.
Notes
I like to cook the chicken first then cut it into pieces because the meat comes off the bones very easily. If you want to cut the chicken into parts before cooking you can do that! It wont change the outcome.