Italian Lemon Chicken Noodle Soup

Ingredients - Soup

1 whole Chicken

4 cups Water

3 Tbs. Chicken Bouillon Paste

2 stalks of Celery

1 half Yellow Onion

5 stalks of Green Onion

2 tall stalks fresh Dill

3 Tbs. fresh Italian Parsley

3 Carrots peeled

3 large cloves Garlic

1 Tbs. salt

1 tsp Pepper

1 tsp Onion powder

½ tsp Garlic salt

The zest and juice of 2 Lemons.

Ingredients – Noodles

1 ½ teas. Salt

2 cups of Flour

¼- ½ of Water

1 whole Egg

3 Egg Yokes

Tools

Stock Pot

Food processor

Directions

1) Peel/remove the skin from your whole Chicken and rinse with Water. Place into your Stock Pot with 4 cups of Water. Bring to a boil, then reduce to low, and allow to cook throughout the day for 4-6 hours. Remove your Chicken and let it sit to cool so it can be handled without burning yourself. Skim any Fat off the top of your Water and discard. Shred off all Chicken from the bones. Half this as you will only need half for the soup. I store the other half for wraps during the week as a lunch (Chicken Salad Recipe to follow later this week 😊

2) Prep all your veggies. Celery, Carrots, Garlic, Yellow Onion, and Green Onion can be added into your food processor and paused until shredded to your likeness. I let mine go for about a minute to make in fine enough that the kids are unbothered by all the veggies. You could absolutely make it chunkier as well.

3) Rinse dry and zest 2 lemons. Toss all your Zest into your Stock Pot. The Stock Pot should still contain all the Water that the Chicken cooked in. Half your zested lemons and juice them into your Stock Pot Water. I use a handheld Lemon Press to ensure that none of the Seeds slip into the Water.

4) Add your Salt and Pepper and Chicken Bouillon to your Water, and additionally add all the Shredded Veggies. Turn your heat up and let this come to a boil, and then turn down to a medium heat. Add your 1 half divided Shredded Chicken into your Stock Pot. Reduce your heat to low, while you prep your Noodles.

5) On the counter… yes! I said on the counter and no not in a bowl lol. Make a Flour Mountain pictures below. Dig a well and crack your one Egg into the well, and then also add your additional 3 Egg Yolks into it. Slowly stir together adding in your Salt and Water. I start with ¼ cup of Water and then slowly add in more as I go until I get it to the consistency I like. You are looking for it to be firm and manageable not too sticky. Once your dough is thoroughly mixed, sprinkle flour onto your counter surface. Roll out the Pasta Dough. You can cut in whatever shape you want; I typically use a Pizza Cuter, or Knife and slice Pasta slices out not too big or too small, again this is to your own liking.

6) Increase your Soup temp to a medium high and add all your Handmade Noodles into the Water. Chop your Dill and Italian Parsley and add that in as well, consistently stirring. When your Noodles raise to the surface they are done. You can turn the heat off and allow it to cool. Serve and Enjoy!!!!