Tuesday, January 17, 2012

Chicken Noodle Soup with Homemade Noodles


Get out your magic pot.  Chop one onion, 4 celery stalks, 1-1/2 cups carrots and 1 garlic clove.  Saute onions, celery and carrots in 1 tablespoon olive oil for about 5 minutes, until onions start to soften.  Add garlic and saute for 30 seconds more.


Add 12 cups chicken stock or 12 cups water and 4 tablespoons Better Than Bouillon Chicken base. 



Toss in 3 cups shredded chicken (or all the meat form one whole chicken) and 1 bay leaf.  Cover pot and turn down to a simmer.  After about 30 minutes of simmering taste for salt and salt to your liking.  Add some pepper too.


Once you have adjusted your seasonings in your broth you will need to get started on your noodles.  Combine 2 cups flour and 3/4 teaspoon salt.  Add 1 egg and about 1/2 cup milk to make a slightly sticky ball of dough.  Roll dough out on floured parchment paper or waxed paper to about 1/8 inch thickness.  Slice into noodles with a pizza cutter.  Let noodles sit on counter for 1 hour.  Once noodles have dried for an hour or so, begin to drop them in the simmering broth.  Don't throw them in in clumps or you will get clumps!  Drop them in one at a time, gently stirring occasionally to keep noodles separated.  Put lid back on pot and let simmer for another 30 minutes.


Enjoy!

Chicken Noodle Soup
  • 1 onion, diced
  • 4 celery stalks, diced
  • 1-1/2 cups carrots, diced
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 12 cups water  (or 12 cups chicken stock and no Better than Bouillon)
  • 4 tablespoons Better Than Bouillon Chicken Base
  • 1 bay leaf
  • 1 whole chicken cooked and shredded or 3 cups chicken, cooked and shredded
  • Salt and pepper to taste
Noodles
  • 2 cups flour
  • 3/4 teaspoon salt
  • 1 egg
  • 1/2 cup milk 
This is a re-post of one of my favorite soups.  This is the most fantabulous soup.  Yesterday I cooked a whole chicken in the crock pot.  When it was done I took it out to cool.  The broth that was left in pot was strained and put in the fridge to separate (so I could easily skim off the fat). When the chicken was cool I shredded it and put it in the fridge.  Then I threw 1 whole carrot, 3 stalks of celery with the leaves, 2 garlic cloves and one coarsely chopped onion back into the crock pot.  I chopped all the bones from the chicken in half to release the marrow, which is supposed to be good for hemoglobin production (or something like that).  I thew the bones and leftover chicken parts in the pot. Next, I filled the crock pot with water and left it on low all night (12 hours).  This morning I strained out all the stuff and let the broth cool in large bowl so the fat could rise to the top. Now I will continue on with the directions above and make soup for my besties hemoglobin!

5 comments:

  1. Looks good! Am going crazy with the Pioneer Woman's cookbook I got at the library. . . thanks for the tip!

    ReplyDelete
  2. Hi!
    My mother-in-law always made her own noodles for a dish called "Chicken and Noodles" and this brings back memories. Your soup looks wonderful! My daughter loves Chicken Noodle Soup, so I will be sharing this recipe with her right away! :)
    Blessings,
    Wendy
    Faith's Firm Foundation
    www.wendygunn.net

    ReplyDelete
  3. awww thanks friend!! That soup was amazing and apparently did the trick cause my hemoglobin numbers are back where they need to be! You are the best!!!

    ReplyDelete

LinkWithin

Related Posts Plugin for WordPress, Blogger...