This is pure, elegant comfort food for this time of year. We are all looking forward to spring yet it is still dreary... If you have homemade chicken stock I recommend pulling it out for this dish - but if not; find the best quality store bought you can find. This is not your ordinary chicken soup as you will discover ... mushrooms, leeks, garlic, lemon and fresh herbs enhance the flavor and make this a decadent treat for those you wish to share it with.
Yes folks - I have a fancy side...I'm not just a deep fried everything kind of gal!
In your mixer with a dough hook, combine flour and salt. Add the slightly beaten egg and mix- mixture should form a stiff dough. Add 4 tablespoons water and mix until well combined and then using dough hook mix on medium speed 5 more minutes.
Using a rolling pin, roll dough out 1/8 thickness.
Cut into strips egg noodle width.
Now that your noodles are prepared, cover them with plastic wrap and begin your soup.
In a dutch oven heat olive oil on medium heat. Salt and pepper your chicken thighs. Add chicken thighs skin side down and cook until skin is golden brown and crispy. This will add amazing flavor and richness to your chicken broth later on.
Turn and brown the bottom of the chicken thighs as you did the tops. Remove from pot and add wine minced garlic, celery and onions - at this point to cook until translucent while deglazing the pot.
Return chicken to pot. Add chicken stock. Tie the thyme, rosemary, and bay leaf together using one of the sprigs of thyme - you will pull these out at the end. Add to the chicken and stock along with the carrot and leek put the lid on.
Simmer on medium-low for 10 minutes. Add mushrooms and asparagus and continue to cook for 10 minutes.
Add lemon zest and juice, give it a taste test and add salt and pepper as desired.
Remove chicken thighs. Skin them and remove the meat from the bone and add it back to the pot. Add egg noodles and give it a stir. Cook for 7 minutes or until pasta is done. Remove herbs and enjoy (: