Easy Chicken Noodle Soup

Ingrédients

• Noodles
• 3/4 to 1 cup (90 to 120 grams) all-purpose flour
• 1/2 teaspoon kosher salt
• 1 tablespoon water
• 1 teaspoon olive oil
• 1 large Land O Lakes® Egg
• Soup
• 1 Half Stick (1/4 cup) Land O Lakes® Butter
• 1 medium (1 cup) onion, chopped
• 1 teaspoon finely chopped fresh garlic
• 1 medium (1/2 cup) carrot, diced
• 1 medium rib (1/2 cup) celery
• 1 teaspoon fresh thyme
• 1 bay leaf
• 2 teaspoons kosher salt
• 1 teaspoon pepper
• 2 quarts chicken broth
• 1 tablespoon chicken bouillon base
• 2 cups (10 ounces) shredded cooked chicken
• 1/2 cup fresh or frozen peas
• Chopped fresh parsley, as desired

Préparation

1. 1

   Combine 3/4 cup flour and 1/2 teaspoon salt in small bowl; make a well in center. Add water, oil and egg. Stir to form dough, adding flour as needed. Knead dough on floured surface 2-3 minutes or until smooth. Roll dough as thin as possible to about 12x12 inches. (Dough will be stretchy.)

2. 2

   Using pizza cutter, cut dough into 1/4-inch-wide strips; cut crosswise into thirds. Toss with a little leftover flour; let stand while making soup.

3. 3

   Melt butter in stockpot over medium heat. Add onion, garlic, carrot, celery, thyme and bay leaf; season with salt and pepper. Cook, stirring occasionally, 10 minutes or until vegetables are softened, being careful not to brown. Add chicken broth and bouillon; bring to a simmer.

4. 4

   Add noodles to pot; simmer 6 minutes or until cooked through. Stir in chicken and peas; simmer 5 minutes or until heated through. Remove bay leaf; season with additional salt and pepper, as desired. Garnish with parsley, as desired.