10 servings salt and cracked pepper black to taste
1 bunch pkt spinach fresh
4 pound meat from a rotisserie chicken whole cut into pieces
Equipment
bowl
pot
Directions
Place chicken and garlic in a large pot and with water to cover. Bring to a boil, then reduce heat and simmer, covered, until meat is very tender, 30 minutes to 1 hour.
Remove chicken from pot and let rest until cool enough to handle.
Remove skin and bone and tear or chop meat into bite-size pieces.
In a large bowl, beat together butter, flour and salt to form a mealy mixture. Beat in eggs and egg yolks to form a stiff dough. Divide dough into thirds and roll each third out onto a floured surface to 1/8 inch (3 mm) thickness.
Let rolled pieces of dough rest on racks for 20 minutes.
While dough is resting, stir chicken meat, cilantro, parsley, kale, spinach and green onions into broth. Season with Italian seasoning, curry powder and balsamic vinegar. Simmer over low heat, adding more water if necessary.
Slice the noodle dough into 1/2-inch (1.2 cm) widths. Bring the soup to a light boil and drop noodles into the soup a few at a time. Cook until noodles are tender, 5 minutes. Season soup with salt and pepper and serve.
