For those of you who need help fighting the winter blues. Chicken noodle soup with a little something special. Homemade buckwheat noodles.

Could one ask for a brighter and warmer holiday weekend in a month where some states still look white and cold? Sunday’s temperature reached 70 degrees. I spent the morning like this. Sipping a velvety cappuccino and chit chatting with friends. Meandering through the farmer’s market sampling cheeses and sorting through produce. The afternoon entailing bicycles and milkshakes. But today was different. The leaves rustled and the cool breeze carried a dampness that is sure to develop into drops. So I bring to you something warm and comforting.

I pretty much survive on soup through the winter months. It is nutritious, comforting, easy and delicious. But these warm sunny days bring new dishes with them. So I thought I ought to accommodate tomorrow’s weather with a warm bowl of chicken and noodles. So I hope I am not too late to entice you into the kitchen for a wintery recipe.

When I make this soup I like to cook the chicken and mix the dough the night before. However this time I made the soup first and while it simmered on the stove top I made the noodles. I had extra dough that I will use for a pasta dish the next night. So you could do the same or half the noodle recipe.

Chicken Noodle Soup
Serves 6-8 (a nice big pot)

Full chicken breast, bone and skin
1 yellow onion
4 celery stalks and leaves
3 carrots, peeled
¼ c char dono white port (Dona dal Cielo Winery)
½ tsp ground ginger
½ tsp red pepper flakes
1 tsp oregano
1 tbs tarragon
1 quart chicken stock
1 quart vegetable stock
4 bunches of bok choy
Salt and pepper
Homemade noodles, see below

Preheat oven to 350F. Drizzle a little olive oil over the chicken breasts and sprinkle with salt and pepper. Bake chicken breasts for 45 minutes. Allow chicken breasts to cool. Peel back the skin and use your fingers to pull off bite size pieces for soup.
Cut onion, celery and carrot of similar size and sauté over medium high until onion is translucent and carrot and celery has softened. Add the white port, spices and chicken. Simmer until absorbed.
Add stock and bring to a boil. Tear leaves from bok chok bunch and add to pot. Lower heat and simmer.

Homemade Noodles

½ c buckwheat flour
½ c all-purpose flour
1 c brown rice flour
½ tsp salt
3 egg yolks
¼ c olive oil
Cold water

I used a food processor but you could definitely use your hands! Sift the flours and combine all the ingredients. Pulse until combined. Slowly add cold water until dough starts to form a ball and stays together. It is hard to quantify the amount of water because it will depend on the consistency of the flour. Flour your hands and surface and use the palm of your hand to knead the dough together until blended and smooth. Form a disc, wrap in plastic and refrigerate for at least 30 minutes.
Flour board and rolling pin well and often. You do not want to the dough to stick and lose its texture. Roll dough out very thin. Cut strips to desired width. Bring a pot of water to a boil and add salt and a splash of olive oil. Add noodles and cook until they start floating and look plump. Strain and add to soup.