I’m kicking off January this week (I was sick last week!) with some Chicken Noodle Soup with Homemade Egg Noodles and Buttered Rosemary Rolls. Talk about the perfect comfort food for our cold Kansas winter! Since January has officially been dubbed “From the Land of Kansas Month” it’s also the perfect way to celebrate wheat and the great businesses that help fuel our economy… and our bellies!
I’ve been working on my own homemade egg noodles recently and I cannot believe I’ve been depending on frozen noodles for so long! I tried these with trepidation in the Fall only to discover that they are really SO easy and painless and delicious! Please don’t be afraid to try them if you’ve never made them before. You won’t regret it! (and you may never buy them from the store again)
Chicken Noodle Soup with Homemade Egg Noodles
1 Tbs. good olive oil
1 Tbs. unsalted butter
1 yellow onion, diced
1 cup diced celery
4-5 medium carrots, sliced into coins
1/2 – 1 tsp. turmeric
1 tsp. dried oregano leaves
3-4 chicken breasts, cooked and shredded (I often use 5-6 boneless, skinless chicken thighs in place of the breasts)
8-10 cups good, strong chicken broth
1 batch egg noodles, recipe below (or use frozen egg noodles if you prefer)
Kosher salt and freshly ground black pepper, to taste
1 Tbs. cornstarch stirred into 2 Tbs. water to make a slurry, stir until smooth
Splash of heavy cream
Fresh Italian parsley, chopped, 1-2 Tbs. (or sub 1 tsp. dried)
In a large Dutch oven over medium heat, combine oil and butter; add onions, celery, carrots, turmeric, and oregano. Cover pot with lid and cook until vegetables are fork-tender, reducing heat, if needed.
Add cooked chicken and broth to Dutch oven along with egg noodles; bring to a simmer, cooking until noodles are tender, approx. 12-15 minutes; season to taste with salt and pepper.
Add prepared slurry to soup and cook, stirring until nicely thickened. To finish, stir in cream and parsley.
Pressure Cooker Method
If you are preparing this recipe in a pressure cooker, make as directed above. When you add the noodles to the soup in the pressure cooker pot, lock lid into place and choose High setting for 2 minutes. When timer sounds, do a quick pressure release, remove lid and stir in the splash of cream and parsley.
Homemade Egg Noodles
2 cups all-purpose flour
2 tsp. kosher salt
3 egg yolks
1/4 – 1/2 cup water
In a large mixing bowl, combine flour with salt, then create a well in the center of the flour mixture. Place egg yolks and egg into the well, along with a couple tablespoons water; stir or use your hands to combine well, adding more water as needed, a tablespoon at a time, until dough comes together.
Divide dough in half and let rest for 10 minutes. Once dough has rested, roll out on a lightly floured work surface to 1/8″ inch thickness; use a pizza cutter to cut noodles to desired width. Repeat with remaining half of dough. Noodles can be used at once – I used mine immediately after rolling them out and they were so fat and tender once simmered in the broth….delicious.
**Dough and noodles also freeze great. Sometimes, while I have all the mess on the my counter anyway, I’ll go ahead and make a few batches at once, then package them info freezer bags to grab and use later.
Tender Rosemary Rolls
15 frozen bread dough rolls
1/3 cup unsalted butter, melted
1 tsp. dried rosemary
pinch of kosher salt
Place frozen rolls into a 12″ greased cast iron skillet or baking dish; set skillet into a warm place and cover with a light towel. When rolls have raised nicely, gently brush each one with melted butter; sprinkle with rosemary and salt. Bake, uncovered, on center rack, in preheated 350 degree F. oven for 15-18 minutes, or until golden brown.
*Recipe from Ree Drummond, Pioneer Woman.
Now You’re Cookin’,
**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, January 2017. To order your favorite From the Land of Kansas products and ingredients, visit our new ecommerce site!
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