Grandma's Chicken Noodle Soup |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 3 |
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Homemade stock, homemade noodles, homemade soup, with a bonus serving of homemade pasta for two at another meal. Recipe is easily doubled. Don't double noodle recipe and use them all in the soup. Ingredients:
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 tablespoon fresh thyme, minced or 1/2 teaspoon dried thyme leaves |
1 1/2 cups flour |
2 eggs |
2 teaspoons olive oil |
2 teaspoons water |
2 tablespoons fresh oregano, minced or 1 teaspoon dried oregano |
2 tablespoons parmesan cheese |
1/2 teaspoon salt |
2 cups canned best quality low sodium chicken broth or 2 cups homemade chicken stock |
1 carrot, peeled,sliced very thinly |
1/4 cup frozen peas, thawed |
1 tablespoon parsley sprig, minced |
2 tablespoons freshly grated parmesan cheese |
generous grinding pepper |
salt |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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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