Well, they are eating Chicken Noodle Soup. OK, so they are mostly just eating the noodles, but I'm still thrilled! Normally, they'd give any dish that resembled soup one glance, push it aside and declare "I don't like it!"
My sister-in-law made us some wonderful soups one night for dinner last week, Chicken Noodle and Cheesy Vegetable. My kids ate it! Hoping it wasn't some sort of a fluke, I thought I'd give it another try.
I had most of the ingredients needed for a good soup, but not the noodles. I wanted those nice fat soft noodles that make a good chicken soup even better. Then it occurred to me, I'll just make them!
I didn't use a recipe for the soup, just onion, carrot and celery sautéed until soft. Then some homemade chicken stock and some pulled chicken left over from a baked chicken dinner. I threw in some thyme, salt and pepper and a can of evaporated milk.
But the noodles, I got that recipe from Cook's Illustrated's Best Soups and Stews cook book. This book is great, they have made pretty much any soup every way possible and documented the whole process.
I couldn't believe how easy it was to make noodles, why haven't I done this before?
Fresh Pasta Noodles
2 c All Purpose Flour ( I actually used white whole wheat)
3 large eggs, beaten
"Pulse the flour in the workbowl of a food processor fitted with the metal blade to evenly distribute and aerate. Add the eggs; process until the dough forms a rough ball, about 30 seconds. (If the dough resembles small pebbles, add water, 1/2 teaspoon at at time; if the dough sticks to the side of the workbowl, add flour, 1 Tablespoon at a time, and process until the dough forms a rough ball.)" Turn dough on to a dry work surface and knead until the dough is smooth, 1 to 2 min. Cover with plastic wrap and let rest for 15 min to 2 hours.
I don't have a pasta machine so I just cut the dough in to 6 pieces and rolled each piece as thin as I could get it with my rolling pin, turning and dusting lightly with flour if it got sticky. Then I cut the dough into strips. I made them the night before, so I stored them in the refrigerator in a container with a tight lid.
Boil them as you would any pasta and add them to the soup right before serving.
They were delicious! I might have to start making my own pasta more often.