Subj : 3/13 C.N.S. Day - 3
To   : All
From : Dave Drum
Date : Tue Mar 12 2024 05:58 pm

March 13: National Chicken Noodle Soup Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Isaac's Chicken Noodle Soup
Categories: Poultry, Pasta, Vegetables, Beans, Herbs
     Yield: 8 Servings

MMMMM---------------------------PASTA--------------------------------
 1 3/4 c  All-purpose flour
     6    Egg yolks
     1 lg Whole egg
 1 1/2 ts Extra-virgin olive oil; more
          - for oiling noodles
     2 ts Water

MMMMM----------------------------SOUP---------------------------------
     1 tb Oil
     8 oz Diced chicken
     1 sm Yellow onion; diced
     3 sm Carrots; diced
     3    Celery ribs; diced
     1 c  Sliced fresh wild mushrooms
     1 ts Chopped garlic
     1 tb Chopped fresh thyme
     8 c  Chicken broth
          Salt & fresh ground pepper
   1/2 c  Shelled, peeled fava beans

 TO MAKE PASTA: Place the flour on a clean table, forming
 a well in the center. Pour egg yolks, whole egg, 1 1/2
 teaspoons olive oil and the water in the center of the
 well. Using your fingers, slowly stir the wet
 ingredients counter-clockwise, breaking and blending the
 yolks together. Slowly add in the flour at the top of
 the well little by little.

 Once all the flour is incorporated and a dough has
 formed, knead the dough with both hands until smooth. On
 a floured surface, roll the dough out with a rolling
 pin, wine bottle or pasta machine to about 2mm thick.
 Cut with a knife into 1/2" by 2" strips. Cook pasta in
 boiling salted water for about 1 to 2 minutes and test
 to check for doneness. Drain pasta, lightly coat with
 oil, and set aside.

 TO MAKE SOUP: In a medium saucepan heat 1 tablespoon
 vegetable oil over high heat, then brown chicken for 2
 minutes. Add onion, carrots, celery and mushrooms. Turn
 heat down to medium and cook until vegetables are soft,
 approximately 5 minutes. Add garlic and thyme and cook
 for another minute. Add chicken broth and season to
 taste with salt and pepper. Simmer on low heat for 45
 minutes. Add the cleaned fava beans and cooked pasta at
 the last minute. Serve immediately.

 Chef Tony Meyers, Serratto Restaurant and Bar

 RECIPE FROM: https://recipes.oregonlive.com

 Uncle Dirty Dave's Archives

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