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Chicken Soup with Fresh Egg Noodles

chicken soup

I was treated to a beautiful Passover dinner this past week.  These noodles are made with potato starch, water and egg in keeping with the restrictions of the traditional meal of omitting flour and or leavening.  Out of restriction comes creativity and I find these noodles superior to any dried variety – and high in protein and gluten-free to boot.

1/2 of a whole chicken

1 quart chicken broth

1 quart water

2 celery stocks

2 bay leaves

10 peppercorns

1/2 cup white wine

Combine all of the above in a large stock pot and bring to a boil

  1. Simmer for about 45 minutes or until the chicken is cooked through

  2. Remove from the heat and stain the broth into a bowl discarding the celery and cool the chicken enough to handle

  3. Remove the skin and the meat from the bones

  4. Chop the meat into medium pieces

The soup

  • Meat from chicken (above)

  • 2 quarts of Broth (above)

  • 3 carrots, peeled and cut into coins

  • 3 stalks of celery cut into 1/4 inch slices

  • 2 cups baby peas, frozen

  1. Combine everything but the peas and the chicken, and simmer for about 20 minutes or until the vegetables are tender

  2. Add the peas and the chicken and turn off the heat

Egg Noodles

2 tablespoons potato starch

2 tablespoons water

2 eggs

2 pinches of salt

butter for the pan

  1. Combine the above in a bowl and whisk until the potato starch is smooth

  2. Heat a large skillet then add the butter (heating the pan then adding the butter helps to prevent sticking)

  3. Add the batter all at once swirling to coat the entire pan, use a rubber spatula if there are bare spots

  4. When the underside has set flip it over and remove it from the heat and let it sit for a minute or two

  5. Remove to a wire rack and cool completely

  6. Cut in half and run each piece through a pasta cutter or alternately roll up and slice into 1/4 inch slices (the pasta cutter will give you a more uniform cut, but not necessary)

  7. These noodles will keep in a covered dish in the refrigerator.  Add the noodles to the soup just before serving

egg noodle sheet

This is what it looks like just out of the pan


If you do not have a pasta machine the noodles can be cut by hand

egg noodle


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