26 July 2013

Chicken Noodles with Cannellini Beans

Soup is usually best served during colder months; however, this is one of my favorite soups so I make it all year. This was Matt's grandma's recipe (minus the beans) so we find it very comforting after a stressful day-- old recipes evoke home and warmth.  This uses homemade egg noodles but the other ingredients are pantry staples (canned beans and canned  chicken broth).  It's not completely homemade, but close enough. 


1 can chicken broth
4 C.water
1 tsp. chicken bullion
1/3 tsp. turmeric
1/2 tsp. garlic salt
1/2 tsp. onion powder

Egg Noodles:
2 eggs or 4 egg whites
2 Tbsp. milk
1 to 1 1/4 C. flour, white or wheat
1/8 tsp. baking powder
Reserved flour for bench and hands 

1 can cannellini beans, rinsed and drained
1 C. cooked chicken, shredded (turkey works great, too)
1 Tbsp. dried parsley or 1/4 C. chopped fresh parsley
Salt and pepper to taste

1. Make broth and bring to a rolling boil.  While broth is heating, make noodles.
2. FOR NOODLES: Whisk eggs, milk, and baking powder.  With a fork, stir in flour and mix until loose dough forms.  Turn onto floured bench and knead gently until dough is still lightly sticky.  Roll to about 1/8 - 1/4" thickness.  Cut into noodles using pizza cutter or use cookie cutters to make small dumpling-like noodles. Before adding to broth mixture, lightly shake off excess flour.
3.Add noodles to boiling broth, reduce heat to low and simmer for 20 minutes.
4. Add cannellini beans, chicken, and parsley and cook for 5 minutes longer.
**Note: This soup adapts well to add-ins.  Often, I peel and dice a potato, some celery, or a few carrots to make it heartier. You can omit the cannellini beans if your family doesn't care for them. 

Serve with bread or crackers.

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