Chicken Soup with Mushrooms and Spelt Noodles

Autumn is coming and with it the first cold days. What helps better than a hearty chicken soup? Yesterday I wisely bought 2 large chicken legs and 4 wings, they come just in time.

So first the broth - I put the chicken parts on with a mixture of 1 bottle of Palatinate white wine, 2 liters of water, some soup vegetables, bay leaf, 1 tablespoon pepper, 1 teaspoon allspice and a few slices of ginger and 1 teaspoon salt. Proper salting is done later when the soup is prepared. After the initial boil, the broth simmers away for a good 2 hours before I remove and cut up the chicken. The vegetables come away and I filter the broth, now I have a defatted clear chicken broth for further use. I only need a quarter for the soup, the rest is frozen.

So now to the action - I make the pasta dough from 100 g spelt flour, 2 tbsp chickpea flour, 5 tbsp water and 1 tsp argan oil. The chickpea flour serves as an egg substitute and makes the dough smoother. After resting in plastic wrap for half an hour, the dough goes through the pasta machine until thickness 6, then I cut it into strips, which I cook briefly, 2 to 3 minutes is enough. While the dough rests, I prepare the vegetables - small cubes from a few pieces of soup vegetables, quarters from about 10 mushrooms. A handful of spinach is roughly chopped. The vegetables go into the soup and cook there, the mushrooms I fry with some garlic and finally with some of the cut chicken meat and oregano. Finally, salt properly and season with pepper.

Quickly everything together in the soup bowl and now the cold can come…

A big steaming pot of chicken soup with tagliatelle and spinach, cozy, winter dish, rustic environment