2 tazas de harina para todo uso
\n2 large eggs
\n1\/2 teaspoon salt
\n1\/4 cup water (or more as needed)<\/p>\n
1 tablespoon oil
\n1 onion, chopped
\n2 carrots, sliced
\n2 celery stalks, sliced
\n4 cloves garlic, minced
\n8 cups chicken broth
\n2 cups cooked chicken, shredded
\nHomemade egg noodles (from the recipe above)
\n1 teaspoon dried thyme
\nSalt and pepper to taste
\nFresh parsley, chopped (for garnish)<\/p>\n
In a large bowl, combine the flour and salt. Make a well in the center.
\nCrack the eggs into the well and lightly beat them.
\nGradually incorporate the flour into the eggs, adding water as needed to form a soft dough. The dough should be slightly sticky but manageable.
\nTurn the dough onto a floured surface and knead it for about 5 minutes until smooth and elastic.
\nCover the dough with a clean kitchen towel and let it rest for 30 minutes.
\nRoll out the dough to your desired thickness and cut it into thin strips to make egg noodles. Set the noodles aside.<\/p>\n
In a large pot, heat the oil over medium heat. Add the chopped onion, sliced carrots, sliced celery, and minced garlic. Saut\u00e9 until the vegetables are tender.
\nPour in the chicken broth and bring it to a boil. Reduce the heat to low and let it simmer for about 10 minutes.
\nAdd the shredded cooked chicken, homemade egg noodles, dried thyme, salt, and pepper to the pot. Stir well to combine.
\nSimmer the soup for an additional 10-15 minutes, or until the egg noodles are cooked and tender.
\nTaste the soup and adjust the seasoning as needed.
\nLadle the Chicken Noodle Soup into bowls and garnish with freshly chopped parsley.
\nServe the soup hot and enjoy!
\nThe homemade egg noodles add a delicious and comforting touch to this classic chicken noodle soup. Feel free to add additional vegetables or herbs according to your preference. Enjoy your homemade Chicken Noodle Soup with Homemade Egg Noodles!<\/p>\n