Ingredients
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1 Whole Head of Garlicor 2 Tbsp garlic paste
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2-4 Chicken Breasts
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1 (large) Onion
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2-4 Tbsp Olive Oil
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3 stalks Celery
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4 Carrots
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2 Bay Leaves
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1/2 tsp Dried Thyme
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2 Tomatoes
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2 Tbsp Cream
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8-10 cups Chicken Stock
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1 Egg
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1 bunch Fresh Parsley
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1/2 Lemon
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to taste Salt
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to taste Black Pepper
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3 cups (8oz) or homemade Uncooked Noodlesany kind you preper
Directions
Steps
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1
Done
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Special EquipmentImmersion blender to puree the soup. |
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2
Done
1 hour
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Roast the GarlicSee how to easily roast garlic here: How to Roast Garlic and Make Roasted Garlic Paste. |
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3
Done
Optional
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Saute the ChickenSaute the chicken breasts - 5 min. on each side in 2 Tbsp oil. Set aside. When cool, shred. Or use a precooked rotisserie chicken. |
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4
Done
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Peel and dice the onion and carrots. Dice the celery. Heat the oil in a large pot and saute the vegetables for approx. 4-5 minutes. Add the roasted garlic (it turns into a garlic paste - pinch each clove to release the paste). Add the chicken stock, thyme, bay leaves, and season with salt and pepper. Cut the tomatoes and remove the seeds. Add to the soup. Let simmer for 30 minutes. |
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5
Done
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Remove the bay leaves, and if desired for extra texture, remove a cup of the vegetables and set aside. Using an immersion blender, puree the soup. |
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6
Done
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Dice up the cooked chicken and add to the soup. Add the uncooked noodles and let cook for 10 minutes. If using fresh noodle dough, drop it directly in the soup and cook for 3 minutes. |
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7
Done
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Add the egg to the soup and stir well. Add the cream for extra creaminess. Juice the 1/2 lemon and add the juice. Add the cup of reserved vegetables if you set them aside. Stir well and let simmer for 3 minutes. |
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8
Done
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Chop the fresh parsely to top it off. |
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9
Done
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AlternativeAdd fresh tarragon in place of dried thyme and bay leaves. |
