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spicy chicken (or turkey) noodle soup from erin jeanne mcdowell

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Spicy Chicken (or Turkey) Noodle Soup From Erin Jeanne McDowell

As Erin writes in Savory Baking, "My mom was both a nurse and a very good cook. So when I was sick as a kid, I was taken very good care of— including a regimen of her chicken noodle soup, sometimes complete with homemade noodles.

Ingredients

  • Spicy Chicken (or Turkey) Noodle Soup
  • 30 grams (2 tablespoons) extra virgin olive oil
  • 125 grams (5) shallots, minced
  • 225 grams (3 medium) carrots, peeled and minced
  • 300 grams (3 stalks) celery, minced
  • 20 grams (4 cloves) garlic, minced
  • A 1-inch/2.5 cm piece peeled ginger, finely grated
  • 15 grams (1 tablespoon) sambal oelek, or more to taste
  • 15 grams (1 tablespoon) rice wine vinegar
  • 1380 grams (6 cups) chicken broth
  • 1 bay leaf
  • A few sprigs woody herbs (such as thyme, rosemary, and oregano)
  • 290 grams (2 cups) diced, cooked chicken
  • 10 grams (1/4 cup) chopped fresh parsley
  • 1 recipe Thick, Chewy Noodles for Soup (below)
  • Thinly sliced scallions and/or jalapeños for garnish
  • Thick, Chewy Noodles for Soup
  • 270 grams (2 1/4 cups) all-purpose flour
  • 4 grams (1 teaspoon) fine sea salt
  • 113 grams (2 large) eggs
  • 45 grams (3 tablespoons) water

Directions

  • Spicy Chicken (or Turkey) Noodle Soup
  • In a large pot, heat the olive oil over medium heat. Add the shallots, carrots, and celery and cook until nearly tender, 4 to 5 minutes. Add the garlic and ginger and cook 1 minute.
  • Stir in the sambal oelek, vinegar, and broth, add the bay leaf and herbs, and bring the soup to a simmer. Reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes. Remove the bay leaf and herb stems.
  • Stir the chicken into the soup and heat for 5 minutes. Stir in the parsley. Boil the noodles as directed below. Stir the noodles into the soup. Serve garnished with scallions and/or jalapeños.
  • Thick, Chewy Noodles for Soup
  • In the bowl of a stand mixer fitted with the dough hook, mix the flour, salt, eggs, and water on low speed until a shaggy dough forms, about 2 minutes. Raise the speed to medium high and mix until the dough is smooth and elastic, 4 to 5 minutes (see Note below). If the dough seems dry, add more water 5 g / 1 teaspoon at a time until it comes together.
  • Turn the dough out, form it into a 1-inch-/2.5 cm thick disk, and let rest at room temperature for 30 minutes.
  • On a lightly floured surface, roll out the dough 1/4 inch/6 mm thick (even a touch thicker is okay— you want thick and chewy), for a roughly rectangular shape as you work, but the final shape really doesn’t matter.
  • Use a pastry wheel to cut the dough into 1/2-inch- /1 cm wide strips, then cut the strips into 2-inch- /5 cm long pieces. The noodles can be cooked and served immediately. Or spread them on a lightly floured tray, toss with more flour to coat lightly, and let air- dry at room temperature for 15 minutes. Then transfer to an airtight storage container and refrigerate or freeze (see Make Ahead and Storage below).
  • To cook the noodles, bring a large pot of salted water to a boil. Add the noodles and cook until they are puffy on the exterior and cooked through, 5 to 6 minutes. Drain well before adding to soups.
  • Note: You can mix this dough by hand in a bowl. Bring it together into a shaggy dough using a silicone spatula, then turn out onto a floured surface and knead for 7 to 9 minutes, until smooth and elastic.
  • Make Ahead and Storage: The noodles can be refrigerated in an airtight container for up to 2 days or frozen for up to 1 month. Add an additional minute or so to the cook time if cooking the noodles from frozen.

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