Taylor's Favorite | Lemon Chicken Soup | with Hand Rolled Pappardelle

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Taylors Favorite Lemon Chicken Soup with Homemade Noodles

Taylor’s Favorite | Lemon Chicken Soup | with Hand Rolled Pappardelle Pasta

SERVES 4

Soup Base

• 2 Tbsp. olive oil (or canola)

• 2 large shallots, diced (or 1 onion)

• 2 carrots, peeled & sliced thick on the bias

• 2 stalks of celery, sliced on the bias

• 2 plump cloves of garlic, minced

• 3 bay leaf

• 1 qt. of chicken broth (or purchased stock)

• 3 cups of rotisserie chicken, cut into strips (mainly juicy thigh meat)

• 1 batch of hand rolled lemon Pappardelle Pasta (recipe below or an 8 oz. of Pappardelle egg pasta) or purchased Pappardelle

• 1 Tbsp. lemon thyme, minced

• 1/4 cup flat leaf parsley, chopped

• zest of 1 lemon

• 1 Tbsp. fresh lemon juice

• salt & white pepper to taste

In a large sauce pot, heat oil over medium heat until it begins to shimmer. Saute onion, carrot & celery for a few minutes then add garlic & bay leaf, saute for 1 minute. Add broth. Simmer until broth is hot then add chicken, pasta, thyme & parsley. Continue to simmer until vegetable are tender & pasta is cooked through, about 10 minutes. Remove from heat, remove bay leaf & season with zest, lemon juice & white pepper.

Hand Rolled Lemon Pappardelle Pasta

• 1 cup bread flour (plus extra for dusting)

• 1/4 tsp. salt

• zest of 1 lemon

• 2 large eggs, room temperature

Mound flour on a work surface & make a well in the center. Sprinkle with salt & lemon zest. Crack eggs into the well & beat slightly either with your fingers or a small whisk, slowly pulling flour in from side. Continue mixing eggs into flour until it full incorporated adding just a bit of flour as needed. Knead 5-10 minutes to form a smooth & uniform ball. Cover with a slightly damp tea towel & allow to rest 10 minutes. Flatten out with your ands then roll out with a rolling pin to a thickness of 1/4”. Use a sharp knife or better yet, a pizza cutter to cut into strips; 1/2” wide by 2” long. Toss strips with a bit of flour to keep them separate, set aside to dry. When ready to add to soup, shake excess flour off pasta using a fine mesh strainer so the flour does not cloud your beautiful broth soup.

This hand rolled pasta is thick & satisfying with a nice toothy chew. If you desire a thinner pasta then I recommend you use a pasta machine.