CHICKEN AND NOODLE SOUP
“Food feeds both the body and soul - there are clear reasons to eat a balanced diet, but there are also reasons to cling to your mom’s chicken and noodle soup recips when you’re sick.”
Micael Mina
In my opinion very few culinary eneavors are as rewarding as making homemade chicken and noodle soup. It is the ultimate immune boosting, soul soothing, ailment healing, comforting food known to man. I’m not talking about condensed chicken and noodle soup that comes out of a can. I’m talking about chicken and noodle soup that is totally homemade. Totally homemade; even the noodles. I know that the whole process can take a couple of hours (or longer), but when it is all said and done, you get to enjoy a bowl of heart warming comfort food that nourishes both your body and your soul.
The process of making chicken and noodle soup totally from scratch requires three steps.
Making the chicken broth.
Making homemade egg noodles.
Making the soup.
Below I have included recipes for each of these steps. If you have never done this, it may seem daunting, but trust me. You will be pleasantly satisfied at the end result.
Also, at the end of this post, I have included some other tips, advice and shortcuts that might help you in the process.
Homemade Chicken Stock 8 cups water 1 whole Chicken, cut up 1/2 cup carrots, diced 1/2 cup celery 1 cup onions, diced 1 tsp. dried thyme 1 Tbsp. Parsley, finely cut 2 Bay leaves 1 tsp. Garlic Salt and Pepper, to taste
Directions: In a large stock pot or pan add the water, chicken, carrots, celery, onion, thyme, parsley, bay leaves, and garlic. Heat pot over medium heat until the liquid comes to a low boil. Reduce the liquid to a low simmer for 60 minutes. Placing strainer over a large bowl in the sink, and strain the stock into the container. Remove the chicken pieces and set aside. Place the stock back into the stock pot and simmer for another 30 minutes. While the stock is continuing to simmer, remove the chicken meat from the bones. Reserve 2 cups of chicken to make the soup, and store the rest in a plastic bag or container and freeze or keep in your refrigerator. Remove the stock from the heat and add the salt and pepper to taste.
Congratulations! You now have created a homemade chicken stock. Now you are ready to make an incredible pot of chicken and noodle soup.
Chicken and Noodle Soup 6 Cup chicken stock, see above recipe 2 cups diced chicken 1 medium onion, diced 2 celery sticks, diced 2 medium carrots, peeled and diced 2 tsp, garlic, minced 1 tsp. dried basil 1 tsp. poultry seasoning 1 tsp. dried parsley 2 chicken bouillon cubes (optional), to taste salt and pepper, to taste Directions: Place all ingredients except egg noodles in a large pot. Bring liquid to a simmer over medium heat for 30-45 minutes or until the vegetables are thoroughly cooked. While the soup is simmering for the required time, prepare the egg noodles.
Homemade Egg Noodles 1-1 1/4 cups all purpose flour 2 Tbsp butter 1 Tbsp. milk 1 egg 1/2 tsp. salt Directions: Place all ingredients in a small bowl, mixing them into a uniformly kneaded dough. Remove the dough from the bowl and form into a ball, and allow the dough to rest for about 10 minutes. Using a rolling pin, roll the dough on a floured surface until it is a sheet of about 1/8 to 1/4 inch thick. Using a pizza cutter or a sharp knife, cut the sheet of dough roughly 1/4 inches wide by 1 inch long. Using a spatula, lift the noodles off of the floured surface and place into the simmering chicken broth. Cook the noodles for about 10 minutes or until the noodles are thoroughly cooked.
Additional tips and advice:
Use chicken bouillon cubes to intensify your stock. If your chicken stock is lacking in flavor, then add some chicken bouillon cubes to taste.
If you don’t want to go through the hassle of making homemade egg noodles, then maybe you could consider buying frozen noodles at the grocery store.
I have found that using a rotisserie chicken sold in the grocery store, can produce exceptional results. Since the chicken is already cooked it shortens the process. Also the crispy skin on the chickens gives the stock a wonderful flavor.
I have also found that using the remains of a smoked chicken or turkey works very well.