This is one of those kind of soups that I call a small labor of love, perfect for a Sunday afternoon in my opinion. The homemade noodles take a little prep work or should I say wait time, but I really enjoy making them. This soup is like homemade Chicken Noodle Soup, minus the chicken obviously and filled with your typical mirepoix vegetables and the broth is very simple. You can certainly use other vegetables if you’d like, but these work just fine for me.
Recipe: Serves 3 – 4
For the Noodles:
1 cup of sifted All-Purpose Unbleached Flour (and more for dusting)
1 Large Egg
2 – 3 tablespoons of Whole Milk
1/4 teaspoon of Aluminum-Free Baking Powder (I didn’t use, but if you’d like your noodles a little thicker/fluffier, then use)
1/2 teaspoon of Sea Salt
For the Soup:
2 – 3 medium Carrots (sliced)
1 – 2 stalks of Celery (sliced)
1 medium Onion (diced)
2 Cloves of Garlic (minced)
A really good drizzle Olive Oil
8 cups Low Sodium Vegetable Broth ( the noodles absorb a lot of the broth, so you may want to add 1 or 2 cups of broth or water depending on how much broth you like)
Sea Salt and Ground Black Pepper to taste
Optional – Also feel free to garnish with a little freshly chopped Parsley (I added in a few pinches of Dried Italian Herbs, when I put the garlic into the pot)
For the noodles:
In a medium bowl, combine the egg, salt, and milk together. Then stir in the flour (and baking powder, if you’re using) to form a ball. On a clean floured surface, roll out the dough flat and thin. Allow the dough to rest for at least 20 minutes. Sprinkle with a little more flour, then use a pizza cutter or sharp knife to cut strips (Mine were roughly a centimeter wide each but you can cut to the size noodle that you’d like). Next, loosen the noodles up from the floured surface and allow to dry for around 2 hours (yes, I know it seems like a long time 🙂 )
For the soup:
In a large pot, on a low to medium heat, drizzle olive oil. Add in onions, celery, and carrots and sauté for 10 minutes or until the onions are translucent. Add in garlic and sauté for a few more minutes. Pour in vegetable broth and bring soup to a boil and then let soup simmer for 15 – 20 or until carrots are tender. Taste and add sea salt and pepper to your liking.
In a separate large pot, fill half way with water and bring to a boil. Once the water begins to boil, carefully place all of your noodles into the pot. They will begin to float to the top of the water. Allow them to boil for 5 – 10 minutes, carefully drain them and pour immediately into your soup mixture. Simmer for another 5 minutes or so until noodles are tender. Ladle into your bowl and enjoy!
**Please note** – I cook my noodles in a separate large pot, which works well in my opinion, but if you choose, you can cook them directly in the broth, but it may become a little starchy.