Recipe Ingredient
- Vegetable oil
- 1 turnip or yam bean, cut into chunks
- 2 carrots, cut into chunks
- 1 onion, peeled and cut in half
- 2 skinless chicken breasts, rinsed and patted dry
- 4-6 whole peppercorns
- 4-6 whole cloves
- 1/2 tsp dried thyme, marjoram, or tarragon
- 1 large bay leaf
- 4 cloves garlic, peeled and mashed
- Salt and freshly ground black pepper
- 7-8 cups chicken broth
- 1 carrot, cut into chunks
- 1 celery, cut into chunks
- 1 onion, chopped
- 1 cup corn kernels
- Noodle, homemade (recipe follows) or store-bought
- Homemade Noodle
- 100g all-purpose flour
- 1 egg
- some olive oil
Instructions
- Heat vegetable oil in a large pot.
- Add turnip, carrots and onion.
- Saute, stirring occasionally, until vegetables are lightly browned, being careful to avoid burnt spots.
- Transfer them to a bowl or dish and set aside.
- Add in more vegetable oil and heat on medium - high.
- Add chicken and saute, turning often, until lightly browned.
- Cover the pot, reduce heat to low and cook about 10 minutes.
- Return vegetables to the pot.
- Add peppercorns, cloves, herbs, garlic, salt and enough broth to cover contents about two inches.
- Bring mixture to a boil and immediately reduce heat to a simmer.
- While the soup is simmering, occasionally skim off the foam that accumulates on top of the broth.
- Add more broth if the liquid no longer covers the chicken and vegetables.
- Simmer until chicken is tender and almost falling off the bone, about two hours.
- Transfer cooked chicken to a large dish.
- Strain broth into a large pot.
- Transfer any pieces of chicken in the strainer to the pot.
- Discard vegetables, garlic, spices and herbs.
- Add carrot, celery, onion and corn kernels to the chicken broth.
- When chicken is cool enough to handle, remove from the bones, cut into bite-sized pieces and add, along with any juices, to soup.
- Bring to boil and simmer until vegetables are cooked.
- Lastly, add in the cooked pasta.
- Serve hot.
- Place flour in a bowl.
- Make a well and crack the egg into the well.
- Using your fingers, break the egg and slowly incorporate the flour into the egg until everything is combined. If the dough feels tough, trickle in some olive oil.
- Knead for about eight to 10 minutes until dough becomes smooth and silky.
- Cover the bowl and leave the dough for at least 30 minutes.
- Using a pasta machine, roll it out to your desired thickness and cut it into the shape your want.
- I used the fettuccine setting for mine.
- I then cut it into shorter strips so that I could just scoop up the noodles with a spoon instead of using chopsticks.
- Boil them in water for about three to four minutes. Set aside.
Homemade Pasta:
