Grandma's Chicken Noodle Soup Recipe

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Ingredients:

Serving

1 lb dark chicken meat, skin on
1/2 lb chicken breast, skin on
5 cups water
1 small onion, quartered
1 carrot, peeled,cut in 5 pieces
1 stalk celery, cut in 5 pieces
1/8 cup parsley stems , reserve sprigs
2 whole peppercorns
2 whole cloves
1/2 tbsp fresh thyme, minced
1 1/2 cups flour
2 eggs
2 tsp olive oil
2 tsp water
2 tbsp fresh oregano, minced
2 tbsp parmesan cheese
1/2 tsp salt
2 cups canned best quality low sodium chicken broth
1 carrot, peeled,sliced very thinly
1/4 cup frozen peas, thawed
1 tbsp parsley sprig, minced
2 tbsp freshly grated parmesan cheese
generous grinding pepper
salt

Directions:

Stock: Cut away any obvious fat from chicken and place only dark meat chicken parts in Dutch oven or stockpot; add water, onion, carrot, celery, parsley stems, peppercorns and cloves.
Bring to boil, skim off foam at top and then add thyme; reduce heat to simmer; simmer 20 minutes and then add chicken breast; simmer another 25 minutes until chicken is tender.
Remove the chicken but continue to simmer broth; as soon as chicken is cool enough to handle, remove meat from bones and return bones to broth; simmer another 20 minutes.
Noodles: While the chicken and stock are simmering, make the noodles; in a food processor, process flour, eggs, oil, water, oregano, cheese and salt 45-60 seconds to mix and knead the pasta; (if making the pasta by hand, place flour on work surface and make a well in the center; add the other ingredients to the well and mix with hands to form dough; knead on floured surface for 10 minutes); cover dough and let rest 10-20 minutes.
Divide dough in half and roll each as thinly as possible to a 14 square; trim the edges to make somewhat straight; lightly flour the surface of the dough; roll each square loosely, as for a jelly roll; cut each roll with sharp knife into 1/4 slices; shake slices open.
Lay half of the noodles flat in a loose, overlapping mound; cut into 2 lengths and spread them out to dry for about 15 minutes; lay the other half of the noodles out flat to dry or drape on pasta dryer; when noodles are somewhat dry and do not stick together, roll in several loose circles of a few noodles each and seal in platic bag in a single layer; use in another dish of your choice within 2-3 days.
Soup: Strain broth and return to pot; add stock and bring to a boil; add carrots and cook 2 minutes; add peas and noodles and cook another 2 minutes; add chicken, parsley, parmesan and salt and pepper to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1195.1 Kcal (5004 kJ)
Calories from fat	576.84 Kcal
		% Daily Value*
Total Fat	64.09g	99%
Cholesterol	305.23mg	102%
Sodium	2890.72mg	120%
Potassium	1073.33mg	23%
Total Carbs	91.65g	31%
Sugars	4.1g	16%
Dietary Fiber	11.99g	48%
Protein	63.87g	128%
Vitamin C	12.1mg	20%
Vitamin A	0.4mg	14%
Iron	8.3mg	46%
Calcium	472.5mg	47%

Amount Per 100 g
Calories	114.14 Kcal (478 kJ)
Calories from fat	55.09 Kcal
		% Daily Value*
Total Fat	6.12g	99%
Cholesterol	29.15mg	102%
Sodium	276.09mg	120%
Potassium	102.51mg	23%
Total Carbs	8.75g	31%
Sugars	0.39g	16%
Dietary Fiber	1.14g	48%
Protein	6.1g	128%
Vitamin C	1.2mg	20%
Iron	0.8mg	46%
Calcium	45.1mg	47%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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