Roasted Chicken Soup with Homemade noodles

The broth is a little darker than traditional chicken noodle soup because I deglaze the roasting pan and use the drippings

I'm sending this to Presto Pasta Night being hosted over at Chez Cayenne this week.

Part One:
4 boneless, skinless, chicken breasts
olive oil
McCormick Fried Chicken Seasoning

Heat oven to 4oo. Remove all the inedible parts from the chicken. Take a really sharp knife and cut the breast in half lengthwise so it is an even thickness all over. Rub with olive oil and sprinkle with seasoning on both sides. Place in a glass dish and bake until cooked through, turn once about halfway through cooking, about 30 minutes total?.

Part Two:
2 c. all purpose flour
1/4 tsp salt
2 eggs
1/2 c. cold water

Mi the flour and salt. Beat in the eggs until it forms coarse crumbs. Mix in the water. Then remove the dough from mixer and knead a couple times. Roll really thin and cut into noodles. I use a pizza cutter for this. Separate the noodles and let them dry for about 30 minutes, thats about how long it takes to start the chicken and then the vegetables anyway.

Dont be tempted to speed up the drying by putting them in a low oven. It makes the noodles really tough.

Part Three:

2 stalks celery, sliced
1 onion, chopped
2 large carrots, peeled and sliced
olive oil
12 cups water
Enough chicken bouillon to compensate for the water
(the amount depends on the brand you use)
Freshly Cracked Black Pepper
2 sprigs fresh rosemary
2 sprigs fresh thyme

Saute the onion, celery and carrots until the onion is tender. Add the fresh herbs, water and bouillon. Simmer until the carrots are tender. Add the noodles and simmer, very gently, until the pasta is tender. Chop the roasted chicken and add it to the soup. Add a ladle full of hot broth to the pan you roasted the chicken in to deglaze, stir until all the tasty browned bits are up and add to the soup pot. Taste and add salt or pepper to taste.



Sauteed vegetables with the fresh herbs



Looking for a simplified version?
1 large can chicken broth
1 can chicken
8 oz pasta
1 c. frozen mixed veggies

Combine all and simmer until pasta is cooked.
Takes about 15 minutes.