Ingredients
Method
- Wash the chicken. Put it in the stock pot and cover it with water by at least an inch. Bring the water to a boil. Reduce heat to medium low, cover, and cook until the chicken is cooked completely (45 to 60 minutes). If you can easily pull the leg off of the chicken, it's done.
- Remove the chicken from the pot and let it cool enough to be able to handle it. Do not discard the broth.
- Chop the onion, celery, and carrots.
- Remove the meat from the chicken carcass.
- Put the vegetables and meat into the broth in the pot. Add the salt, pepper, and seasonings, and bring to a boil. Reduce the heat and let it simmer for at least an hour.
- Add the spinach.
- In a bowl, mix the flour, eggs, and water until the dough sticks together but is not overly wet. Either knead with the stand mixer for 2 minutes, then remove from the bowl and knead by hand for another minute, or knead by hand until smooth and elastic, 5 to 10 minutes. Cover with a damp paper towel and let rest for 10 minutes.
- If you have a pasta roller/cutter, follow the instructions on the cutter, creating thin noodles. Or use a rolling pin, roll the dough out very thin, and cut into noodles.
- Return the soup to a boil. Add the pasta. Boil until the pasta is done, about 6 minutes.
Nutrition
Notes
Makes at least 8 servings. Don't let the winter get by without making yourself a big pot of this, and freeze some for later. A stand mixer and a pasta roller/cutter are handy but not required. Low in saturated fat, high in niacin and selenium, and very high in vitamin A.