March 13: National Chicken Noodle Soup Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Isaac's Chicken Noodle Soup
Categories: Poultry, Pasta, Vegetables, Beans, Herbs
Yield: 8 Servings

MMMMM---------------------------PASTA--------------------------------
1 3/4 c All-purpose flour
6 Egg yolks
1 lg Whole egg
1 1/2 ts Extra-virgin olive oil; more
- for oiling noodles
2 ts Water

MMMMM----------------------------SOUP---------------------------------
1 tb Oil
8 oz Diced chicken
1 sm Yellow onion; diced
3 sm Carrots; diced
3 Celery ribs; diced
1 c Sliced fresh wild mushrooms
1 ts Chopped garlic
1 tb Chopped fresh thyme
8 c Chicken broth
Salt & fresh ground pepper
1/2 c Shelled, peeled fava beans

TO MAKE PASTA: Place the flour on a clean table, forming
a well in the center. Pour egg yolks, whole egg, 1 1/2
teaspoons olive oil and the water in the center of the
well. Using your fingers, slowly stir the wet
ingredients counter-clockwise, breaking and blending the
yolks together. Slowly add in the flour at the top of
the well little by little.

Once all the flour is incorporated and a dough has
formed, knead the dough with both hands until smooth. On
a floured surface, roll the dough out with a rolling
pin, wine bottle or pasta machine to about 2mm thick.
Cut with a knife into 1/2" by 2" strips. Cook pasta in
boiling salted water for about 1 to 2 minutes and test
to check for doneness. Drain pasta, lightly coat with
oil, and set aside.

TO MAKE SOUP: In a medium saucepan heat 1 tablespoon
vegetable oil over high heat, then brown chicken for 2
minutes. Add onion, carrots, celery and mushrooms. Turn
heat down to medium and cook until vegetables are soft,
approximately 5 minutes. Add garlic and thyme and cook
for another minute. Add chicken broth and season to
taste with salt and pepper. Simmer on low heat for 45
minutes. Add the cleaned fava beans and cooked pasta at
the last minute. Serve immediately.

Chef Tony Meyers, Serratto Restaurant and Bar

RECIPE FROM: https://recipes.oregonlive.com

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