Monday, November 15, 2010

Handmade Noodles and Rustic Chicken Noodle Soup

Dairy-Free Handmade Noodles

2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup original rice milk
1 tablespoon Earth Balance, softened

In stand mixer whisk together egg, milk and softened Earth Balance. Add flour and salt and mix with the paddle until well combined. Change to kneading attachment and knead for 3-4 minutes, adding flour if too sticky. Knead until smooth. Let the dough rest for 10 minutes. Break off small chunks of dough and roll out on a floured surface or flatten in a well floured tortilla press. Cut in to the noodle shape you want.Add to boiling broth. 

Rustic Chicken Noodle Soup

2-3 tablespoons olive oil
1/2 large red onion
2 large carrots, peeled and sliced
2 large ribs celery, sliced
5-6 boneless skinless chicken thighs, cut in to small bite size pieces
1 large zucchini, halved lengthwise and sliced
handful each frozen corn & frozen peas
10 cups of chicken broth
salt & pepper to taste
1 recipe of dairy-free homemade noodles

In a large pot heat olive oil. Cook onion, carrots and celery until softened. Add chicken and cook until cooked through. Add broth and bring to a boil. Add zucchini, corn and peas. Return to a boil. Simmer for 30 minutes. Raise to a low boil. Drop noodles one by one in to boiling broth. Noodles are done when they float to the top of the broth.

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