Turkuaz Kitchen Chicken Noodle Soup is made with flour, egg, water, olive oil, boneless chicken thighs, onion, celery, carrot, garlic, thyme, lemon juice, heavy cream, and egg yolk. This easy Chicken Noodle Soup recipe creates a comforting soup that takes about 1 hour to prepare and can serve up to 4 people.
Turkuaz Kitchen Chicken Noodle Soup Ingredients
For The Noodles:
- 1 1/2 Cups Flour
- 1 Egg
- 1/4 Cup Water
- 1 Tbsp Olive Oil
- Salt
For The Soup:
- 2 Tbsp Olive Oil
- 3 Boneless Chicken Thighs
- 1 Small Onion, Diced
- 2 Small Celery Ribs, Diced
- 1 Carrot, Diced
- 2 Garlic Cloves, Minced
- Salt, Black Pepper
- 1/2 Tsp Fresh Thyme
- 8 Cups Water
- 2 Tbsp Lemon Juice
- 1 Cup Heavy Cream
- 1 Egg Yolk
How To Make Turkuaz Kitchen Chicken Noodle Soup
- Prepare the Egg Noodles: In a medium bowl, whisk together flour and salt, and make a well in the center. Add the egg, water, and olive oil to the well. Using a fork, slowly incorporate flour from the sides to the well by moving your fork around the well. Then, using your hands, knead the dough for 3-4 minutes until it is elastic and no longer sticky. Wrap the dough with plastic wrap and let it rest for 10-20 minutes at room temperature.
- Roll and Cut the Noodles: Slice the dough into 2 equal pieces and run each piece of dough through a pasta roller. Hang the pasta sheets on a pasta rack or the back of a clean chair and let dry for 5-7 minutes so that they don’t stick and can be cut easily. Sprinkle the sheets with semolina flour. Using a sharp knife, cut the sheets to your ideal shape. Sprinkle with a bit of extra semolina flour and let the pasta rest for about 10-15 minutes to dry out slightly.
- Cook the Chicken: Heat a large pot over medium heat until very hot. Add oil and lay the chicken thighs in the pot. Sear for 2-3 minutes until golden brown, then flip. Add the onions, carrots, celery, and garlic, and cook for 3-4 minutes. Cover with water. Bring it to a boil, then reduce to low heat and simmer for 15-20 minutes until the chicken is tender.
- Add Noodles and Finish the Soup: Remove the chicken thighs and cut them into small pieces. Add the fresh noodles to the pot and cook for 3-4 minutes. Add shredded chicken and lemon juice and cook for 1-2 minutes. In a small bowl, whisk together heavy cream and egg yolk. Pour the mixture into the pot and cook for 3-4 minutes while stirring. Remove the pot from the heat.
- Serve: Ladle the soup into bowls and add some spicy carrot oil if desired. Serve immediately!
Recipe Tips
- Knead Dough Well: Knead the noodle dough until it is smooth and elastic to ensure the noodles have the right texture.
- Dry Pasta Properly: Let the pasta sheets dry for a few minutes before cutting to prevent them from sticking together.
- Sear Chicken Thoroughly: Sear the chicken thighs until golden brown for a richer flavor in the soup.
- Simmer Slowly: Simmer the soup on low heat to keep the chicken tender and blend all the flavors well.
- Temper the Cream Mixture: Whisk the heavy cream and egg yolk together and add slowly to the hot soup while stirring to avoid curdling.
What To Serve With Chicken Noodle Soup
Chicken Noodle Soup goes well with crusty bread, a green salad, roasted vegetables, or garlic bread. You can also serve it with steamed rice, mashed potatoes, coleslaw, or a cheese platter for a tasty and full meal.
How To Store Chicken Noodle Soup
- Refrigerate: Store the chicken noodle soup in an airtight container in the fridge for up to 3 days.
- Freeze: Place the soup in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
How To Reheat Chicken Noodle Soup
- In The Oven: Preheat the oven to 350°F (175°C). Place the soup in an oven-safe dish and cover with foil. Heat for 20-30 minutes until hot.
- In The Microwave: Put the soup in a microwave-safe bowl. Cover with a microwave-safe lid and heat on high for 2-3 minutes, stirring halfway through.
- On the Stove: Pour the soup into a pot and heat on medium until hot, stirring occasionally.
Chicken Noodle Soup Nutrition Facts
- Calories: 320 per serving
- Protein: 20g
- Carbohydrates: 28g
- Fat: 14g
- Fiber: 3g
- Sugar: 4g
- Sodium: 600mg
Try More Turkuaz Kitchen Recipes:
- Turkuaz Kitchen French Onion Soup
- Turkuaz Kitchen Butter Chicken
- Turkuaz Kitchen Turkish Pide Recipe
- Turkuaz Kitchen Summer Pizza
Turkuaz Kitchen Chicken Noodle Soup
Description
Turkuaz Kitchen Chicken Noodle Soup is made with flour, egg, water, olive oil, boneless chicken thighs, onion, celery, carrot, garlic, thyme, lemon juice, heavy cream, and egg yolk. This easy Chicken Noodle Soup recipe creates a comforting soup that takes about 1 hour to prepare and can serve up to 4 people.
Ingredients
For The Noodles:
For The Soup:
Instructions
- Prepare the Egg Noodles: In a medium bowl, whisk together flour and salt, and make a well in the center. Add the egg, water, and olive oil to the well. Using a fork, slowly incorporate flour from the sides to the well by moving your fork around the well. Then, using your hands, knead the dough for 3-4 minutes until it is elastic and no longer sticky. Wrap the dough with plastic wrap and let it rest for 10-20 minutes at room temperature.
- Roll and Cut the Noodles: Slice the dough into 2 equal pieces and run each piece of dough through a pasta roller. Hang the pasta sheets on a pasta rack or the back of a clean chair and let dry for 5-7 minutes so that they don’t stick and can be cut easily. Sprinkle the sheets with semolina flour. Using a sharp knife, cut the sheets to your ideal shape. Sprinkle with a bit of extra semolina flour and let the pasta rest for about 10-15 minutes to dry out slightly.
- Cook the Chicken: Heat a large pot over medium heat until very hot. Add oil and lay the chicken thighs in the pot. Sear for 2-3 minutes until golden brown, then flip. Add the onions, carrots, celery, and garlic, and cook for 3-4 minutes. Cover with water. Bring it to a boil, then reduce to low heat and simmer for 15-20 minutes until the chicken is tender.
- Add Noodles and Finish the Soup: Remove the chicken thighs and cut them into small pieces. Add the fresh noodles to the pot and cook for 3-4 minutes. Add shredded chicken and lemon juice and cook for 1-2 minutes. In a small bowl, whisk together heavy cream and egg yolk. Pour the mixture into the pot and cook for 3-4 minutes while stirring. Remove the pot from the heat.
- Serve: Ladle the soup into bowls and add some spicy carrot oil if desired. Serve immediately!
Video
Notes
- Knead Dough Well: Knead the noodle dough until it is smooth and elastic to ensure the noodles have the right texture.
- Dry Pasta Properly: Let the pasta sheets dry for a few minutes before cutting to prevent them from sticking together.
- Sear Chicken Thoroughly: Sear the chicken thighs until golden brown for a richer flavor in the soup.
- Simmer Slowly: Simmer the soup on low heat to keep the chicken tender and blend all the flavors well.
- Temper the Cream Mixture: Whisk the heavy cream and egg yolk together and add slowly to the hot soup while stirring to avoid curdling.
Turkuaz Kitchen Chicken Noodle Soup, Chicken Noodle Soup Recipe