Soup's On!

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There is nothing like a bowl of soup to warm you up on a snowy or in our case in California a rainy day. There is nothing like a bowl of soup when you are under the weather, your throat is a bit scratchy and you just need a feel good bowl of heart and tummy warming soup. This weekend, the forecast was rain and we got some rain, only Saturday morning, we were expected to have more but Saturday was all we got. The perfect rainy weekend dinner was of course chicken noodle soup. But not just only, plain chicken noodle soup, rosted chicken breast, with homemade egg noodles.
Now doesn't that just say love?

To bring this bowl of soul satisfying, heart warming soup together you first need to roast your chicken breast, then make the egg noodles to let the dough rest and par cook the veggies. At least I did this method, because I did a bikram yoga class in between preparing dinner and actually cooking it.

I have a great memory of homemade noodles, my dad growing up would make tomato soup with homemade noodles, and this is my first time making homemade noodles and it brought me back to my childhood, watching my dad make the noodles.

To roast your chicken breasts, heat up your oven to 450 degrees. Heat up a non-stick skillet on your stove top, and while the pan is warming up, coat  the chicken breasts in olive oil, generously season the breasts with pepper, salt and if you have some, cajun spice.

In a dry non-skillet pan, cook the chicken breasts on one side for 3 minutes, then flip the breasts onto the other side, and then put the skillet into the oven for 15 minutes to finish cooking.

Pardon my need to be clean ASAP oven.
If your skillet isn't oven unsafe, transfer the breasts into an oven proof dish. Once finished cooking, stick a fork into the breasts and if the juices run clear, then the breasts are done. If the juices are slightly pink, cook the breasts a bit longer. Place the breasts out of the oven when they are done, let the breasts rest before you cut it into pieces. Letting the breasts rest will keep all the juices in
 so the breasts don't dry out.

In the skillet that the chicken breasts were cooked that had a lot of flavorful juices once I took the chicken breasts out, I chopped up the onions, slice the celery and carrots and par-cooked the vegetables and set them aside until I made the soup a few hours later. 

After the breasts are cooked, I made the egg noodles. The ratio is 1 cup flour to 2 whole eggs. So you can make as much noodles as your family needs, but for my family which is only 2 (sorry Kip and Kimbia don't get to eat chicken noodle soup). So this ratio is perfect for 2 people.
In a bowl, create a well in the flour to crack the eggs into.

Then mix the eggs and flour together. The dough will definitely be sticky.
On a floured surface, knead the dough and add more flour until the dough is smooth and not lumpy.

Once the dough is smooth, set the dough aside until you are ready to roll the dough out and cut it into noodles. Setting the dough aside brings more elasticity into the dough. I covered my dough with a kitchen towel to keep the moisture in.
When you are ready to cook the soup, heat up your chicken broth, I bought one and used about 32 oz of stock. Cube the chicken and add in the par-cooked veggies and let the stock come to a boil before you add in the noodles.

Roll out the dough thinly and using a pizza wheel slice the dough into noodles.

 Add the noodles which will cook in approximately 2-3 minutes. When the noodles are cooked, they will float to the top and that is how you know the noodles are cooked.

 Then serve the soup into bowl, eat and enjoy!