Name: Grated Pasta Chicken Soup
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 to 8 servings
Ingredients: 1 large egg plus 1 large egg yolk; 2 tablespoons extra-virgin olive oil; 1 cup all-purpose flour, plus more for dusting; Kosher salt and freshly ground black pepper; 2 celery stalks (about 5 ounces), cut into 1/4-inch pieces; 1 medium onion (about 5 ounces), diced; 3 medium carrots (about 6 ounces), grated (about 1 1/2 cups); 1 teaspoon fresh thyme leaves; 1 clove garlic, grated; 6 cups store-bought low-sodium chicken stock or broth; 2 bay leaves; 2 cups cooked shredded chicken; Torn parsley leaves, for garnish, optional

Directions

Watch how to make this recipe.

Whisk the whole egg, egg yolk, 1 tablespoon of the olive oil and 1 tablespoon water in a small liquid measuring cup until smooth. Combine the flour and 1/2 teaspoon salt in a food processor, 2 to 3 pulses. With the food processor running, drizzle in the egg mixture and process until the dough forms into small pebbles that resemble couscous and doesn’t stick to your fingers when pinched, 2 to 3 minutes. If the dough is too dry, add water, 1 tablespoon at a time, until it comes together. If the dough is too wet, add flour, 1 tablespoon at a time.
Turn the dough onto a lightly floured surface and knead until a smooth ball forms, 4 to 5 times. Place in a bowl and refrigerate until chilled, about 30 minutes (see Cook’s Note).
Heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Add the celery and onions and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the carrots and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the thyme, garlic, 2 teaspoons salt and a few grinds of pepper. Cook until the garlic softens, about 1 minute, then stir in the chicken stock and bay leaves. Bring to a boil, stirring occasionally, 7 to 8 minutes.
Reduce the heat to low to maintain a simmer. Grate one-third of the dough on the large holes of a box grater directly into the hot broth, tapping the grater on the edge of pot to release the noodles as needed. Stir to prevent the noodles from sticking together and dry the steam on the grater between batches as needed. Repeat with the remaining dough. Simmer until the noodles start to float, about 5 minutes. Add the chicken and continue to cook, stirring occasionally, until the chicken is warmed through, 2 to 3 minutes. Serve the soup garnished with the parsley if using.

Cook’s Note

The dough can be refrigerated in a covered bowl for up to 1 day. The noodle soup can be refrigerated in an airtight container for up to 4 days and frozen for up to 2 months.

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Grated Pasta Chicken Soup

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