Friday, December 11, 2009

Chicken Soup with Kale and Homemade Egg Noodles

Little Foodie and I visit our local farmers market often, even in the chilly fall months. At the weekend farmers market we picked up a HUGE bunch of kale (for only $1.50) and 3 turnips. Kale is a wonderful dark leafy green and it holds up well in soup. I used turnips in my recipe but you can omit them and use potatoes. I adapted this recipe from one found on Enjoy!
  • For Egg Noodles
  • 2 1/4 cups sifted all-purpose flour
  • 1 teaspoon salt
  • 3 tablespoons of butter
  • 4 eggs
  • 4 egg yolks
  • For Soup:
  • 1 bunch fresh parsley, chopped
  • 1 bunch kale, torn into small pieces
  • 3 Turnips peeled cut in chunks (or potatoes)
  • 1 small onion sliced
  • 4 sliced carrots
  • 1-2 containers of veggie or chicken stock (as much as your crockpot will hold)
  • 2 tablespoon Italian seasoning
  • 2 tablespoon curry powder
  • 4 tablespoons balsamic vinegar
  • salt and cracked black pepper to taste
  1. Place all SOUP ingredients into a crockpot and set on low. Soup should cook on low for 6-8 hours or on high for 4-6 hours.
  2. In a large bowl, beat together butter, flour and salt to form a mealy mixture. Beat in eggs and egg yolks to form a stiff dough. Divide dough into thirds and roll each third out onto a floured surface to 1/8 inch (3 mm) thickness. Let rolled pieces of dough rest on racks for 20 minutes.
  3. Slice the noodle dough into 1/2-inch (1.2 cm) widths. At the end of the soups cooking time drop noodles into the soup a few at a time. Cook until noodles are tender, 5 minutes.

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