Description
A combination of several recipes I’ve made over the years to make this warm, comforting soup. Great for warm days, sick days, or just any day. I sometimes serve this with mashed potatoes as well! The more flour on the pasta from rolling it out, the thicker your soup will be.
Ingredients
- 10 cups water
- 1 leek, halved lengthwise
- 1 carrot, halved
- 1 (3 inch) piece fresh ginger, peeled
- 1 teaspoon whole black peppercorns
- 2 bone-in chicken breast halves, skin removed
- 2 ⅓ cups all-purpose flour
- ⅛ teaspoon salt
- 2 eggs, beaten
- 1 tablespoon butter
- ⅓ cup milk, or as needed
- 2 chicken bouillon cubes, crumbled
- 3 tablespoons finely chopped fresh ginger
- ¾ cup peeled and sliced carrots
- 1 cup sliced celery
- ¼ cup cornstarch
- ¼ cup cold water
Prep Time: 30 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 45 mins
Servings: 8