No lie, this is the BEST soup. It has sesame noodles and cabbage ( seriously this adds the best flavor, don’t omit, I repeat don’t omit) and carrots, and if you want you can add chicken.
I have a hard time remembering to measure when I cook, but luckily this a fool proof respire that could feed an army if need be. Plus, it freezes if there is extra ( which practically never happens in my household).
Yes, I know it is a HUGE batch, but once you have the basics down then you can make it any size you want.
The BEST Chicken Noodle Soup
20 Cups of Chicken Broth ( I use homemade bone broth)
8 Large Carrots ( or more if you like)
1/2 Head of Cabbage ( but I have used a whole one if it is small)
4 Cooked Chicken Breasts, Sliced and Diced
2 Tablespoons (Heaping) Chicken Bouillon ( only if the broth is not flavorful)
2 1/2 Cups Flower ( the 1/2 cup is for rolling out the noodles)
3 Tablespoons Toasted Sesame Seeds
1 teaspoon Salt
1/2 teaspoon Sugar
2 Tablespoons Olive Oil
4 Tablespoons of Water ( about this, sometimes it’s more sometimes less)
Start broth on medium heat. Shred cabbage and toss it into the broth to cook.
Next, clean, peal, and dice thin pieces of carrots. Then pre cook the carrots on the stove top by putting them in a sauce pan full of water, bring to a boil, and cook the carrots for about 10 min. or until soft ( but not mushy). Carrots are done when a fork can spear them easily. Once done, drain and set aside.
Next we make the pasta.
In a bowl add the 2 cups of flower, sugar, salt, sesame, olive oil, and eggs. Mix together till the ingredients are well incorporated ( I use a fork). Then slowly add water till the dough comes together. Start kneading the dough until smooth and elastic. Separate dough into two round balls. Set aside, cover with a damp towel, and let rest for at least 10 min.
Once rested, on a flowered board roll out the pasta dough till it is very thin. Then slice it into strips, and cut it again into smaller 1 inch pasta size pieces ( check out pictures if this gets confusing. Frankly you can cut this into any shape you want).
Bring Large pot to a boil, add a little salt to the water, and then slowly add the pasta in small batches to the bowling water. Once pasta floats to the top count to 30 and fish it out of the water. Repeat process till all the batches are done.
By this time you will have the cooked carrots, and the cabbage should be translucent and fully cooked in the broth. So add the carrots and pasta – You are done, go forth and feed the millions.