-for the dumpling noodles
2 large eggs
4 tablespoons vegetable oil
6 tablespoons cold water
1 teaspoon table salt
2 cups all purpose flour
-for the soup
12 low sodium boxed chicken stock
1 large onion, skin on, quartered pole to pole
2 large carrots, peeled, quartered
4 ribs celery with leaves, halved
3 cloves garlic, peeled, smashed
6 whole sprigs of fresh thyme
10-12 sprigs fresh flat leaf parsley
2 bay leaves
2 teaspoons Kosher salt
1/2 teaspoon fresh ground black pepper
1 large whole boneless,skinless chicken breast,
(remember there are 2 halves to a whole breast)
3 medium carrots,peeled cut into 1/4 inch round slices
2 large stalks celery with leaves,cut into 1/4 inch slices
4 tablespoons unsalted butter
1/3 cup all purpose flour
1/4 cup dry vermouth
2 cups hot chicken stock
1 cup heavy cream
1/4 cup fresh flat leaf parsley, chopped
3 tablespoons fresh tarragon, chopped
freshly grated nutmeg
salt and pepper to taste
step 1: For the homemade noodles
In a medium bowl, whisk together egg, oil, water and salt.
Stir in flour a little at a time folding into wet ingredients until a soft dough is formed.
Turn out onto a large piece of plastic wrap and form into a 4x4x2 in. flat square.
Wrap dough in the plastic wrap and refrigerate 2 to 4 hours.
While dough is chilling prepare the soup.
step 2: For the soup
In a large dutch oven, combine chicken stock, onion, carrots, celery, garlic, thyme & parsley sprigs, bay leaves, salt and pepper.
Bring to a low boil and simmer 30 minutes.
Remove and discard vegetables, garlic, thyme, parsley and bay leaves. Keep stock at a low simmer to poach the chicken.
Cut the whole chicken breast into two breast halves
Put the breast halves into the gently simmering stock, cover partially and poach for 20-30 minutes until thickest part of the breasts are at 170 degrees when tested with an instant read thermometer. Remove chicken and allow to cool, then hand shred the meat into a bowl and set aside. Taste stock and add salt and pepper to taste. Add sliced carrots and celery to the simmering chicken stock and cook until tender crisp (8 minutes) while you cut the noodles.
step 3: Cutting the noodles
Remove chilled dough from refrigerator and turn out onto a generously floured work surface. Roll out dough until it is about 1/16-inch thick. Cut dough into 1 1/2- by-1 1/2 inch squares. Bring stock to a boil over high heat and add dough rectangles to boiling liquid, shaking pot a necessary to keep noodles from sticking to the bottom, but not stirring. Cook @ 5 minutes until noodles are cooked through and float to the surface. Reduce heat to a gentle boil. Remove 2 cups of the hot stock and set aside.
Step 4 : Finishing the soup
In a medium sauce pot, melt butter over medium heat. Whisk in flour and cook 3 minutes whisking constantly to take the rawness out of the flour. Whisk in vermouth until thickened and begin adding hot chicken stock a little at a time, whisking well with each addition until smooth. Off heat whisk in heavy cream until smooth.
Slowly add the thickened mixture to the hot soup until well incorporated. Add reserved shredded chicken and cook 3-5 minutes until meat is just warmed through and soup is slightly thickened. Off heat add the chopped parsley and tarragon.
Serve immediately in warm bowls with freshly grated nutmeg.