Lately, the Swedish and the Chef have been posting more salads and food for the summer. To please our readers on the other side of the globe, this time we bring you a warming winter dish. We were looking for something different and appetizing, and at the same time adventurous. We decided to go for chicken noodle soup, an asian inspiration. Many people around the world have this dish as their comfort food, but for us it was a big adventure as we are very inexperienced in asian cuisine and it was the first time with fresh pasta as well. We hope you like it!
Ingredients:
Chicken stock
Chicken bones
1 carrot
2 whole celery sticks
5 Bay leaves
1 garlic head
3L of water
Olive oil
Salt
Pepper
Salt
Pepper
Heat some olive oil in a frying pan and caramelise the chicken bones for a few minutes (2-4). Add the carrot and the celery, roughly chopped. Add the bay leaves and the garlic, cut in half. Caramelise for another couple of minutes. Add the water, bring to a boil, and reduce heat to simmer for about 20 minutes. Season well with salt and pepper. Pass through a sieve and set aside.
Fresh Noodles
300g of 00 flower + some more to dust
3 eggs
A pinch of salt
On a wood board, make a well of flower and the salt, and break the eggs in the center. Mix everything using your hands until the dough comes together. Knead for about 10 minutes, wrap in cling film and rest for about 20 minutes. Divide the dough into 3 equal parts. Roll each of them until it is really thin, but it doesn't break. Transfer onto a clean cloth and dry for about 15 minutes (it depends on the temperature of your kitchen). Roll into a spiral and cut transversally, into stripes to form tagliatelle (or slightly larger). Set aside.
Soup
400g of chicken breast
40ml of cachaça
1 medium onion
1 celery stick
1 carrot
2L of chicken stock
Fresh noodles
1 small bunch of fresh parsley
Olive oil
Salt
Pepper
Chop the chicken breasts in cubes. Season with salt and pepper. Seal the pieces on a frying pan with some hot olive oil. When the meat is golden deglaze the pan with the cachaça. Turn off the heat and set aside.
Heat olive oil in a large pan, at medium heat. Add the onion, finely chopped, and cook for about 3 minutes. Add carrot and celery and cook for another 5 minutes. Add stock, cover and bring to the boil. Reduce the heat and simmer for about 10 minutes. Add the pasta and cook until the pasta is tender (~8 minutes). When the pasta has been cooking for about 5 minutes, add the chicken pieces.
Turn off the heat and stir in the parsley, chopped. Adjust seasoning if needed. Ladle into serving bowls and serve hot.
Notes: The dough for any fresh pasta likes warm atmospheres, so the use of a wooden surface during all the process is rather important.
Instead of cachaça you can use any other kind of strong alcohol.
