Homemade Chicken Noodle Soup

Wednesday, April 14, 2010

About a week ago, a hex hit my house.  As in, my nearly 2 year old daughter and my husband both came down with a bug that knocked them out of commission for nearly a week.  Somehow, miraculously, I was unscathed.  I think it was so that someone other than the dogs could keep them alive.  I don't think Maddy or Jazzy could cook food, go get gatorade, spoon mylanta, or attend to the myriad of other things that were going on in the house...so lucky me.  I did make a huge portion of Homemade Chicken Noodle Soup, complete with homemade egg noodles to sustain my poor, sick babies...and it lasted a good week.  I just poured out the remaining 2-ish cups of it last night.

This recipe is fairly easy, just requires that you taste your stock to ensure it has enough flavor for you, and add to it as you see fit for your taste.

Homemade Chicken Noodle Soup

Here's what I used:

1 5 lb whole chicken fryer
1 bag baby carrots (or 4-5 peeled/chopped large carrots)
4 stalks celery, chopped
2 medium onions, chopped
4 sprigs fresh oregano, leaves only
Chicken Bullion

Egg Noodles (recipe below or store bought)

Here's what I did:

Preparation for this recipe consists of chopping all vegetables, and feel free to add veggies that you like to this, and omit what you don't.  Also, rinse and pat dry the chicken, discarding innards.  At this point, I cut the chicken into 4 main pieces, breasts, and thigh/legs.  Alternately, you can buy a chicken already cut up, to save on time.

Then, in a large stockpot, place chicken and all vegetables.  Add cold water, until chicken pieces are fully covered.  Allow chicken and vegetables to boil on med/high for about 20-25 minutes.  Remove chicken at this point, and take off and discard skin and bone.  Chop chicken into bite-size pieces, and add back into stockpot.  Set eat to a low simmer.

At this point, take a taste of the stock.  Its probably pretty bland.  Add salt, pepper and chicken bullion cubes or powder until you reach desired flavor profile.  Add cajun seasoning if you want a little more kick.

Homemade Egg Noodles

Here's what I used:

2 cups AP Flour
3 large eggs, beaten

Here's what I did:

I used my Kitchen Aid mixer, and simply added the flour and eggs to the bowl, and used paddle attachment for 30 seconds.  I did not need to add any extra water or flour to get the right consistency.  Test dough with finger, if its too sticky/gooey, add flour by the tbsp until dough is tacky, but not gooey.  If its in small balls, add water by the tsp until dough begins to bind together.

Remove dough from mixer, and hand knead into a ball.  Wrap with saran wrap and let sit for 15 minutes to 2 hours (as time permits).  You can make dough ahead of time, and then begin the soup.  That way, as soup boils, you can be forming your noodles. 

At this point, I again used my Kitchen Aid mixer, and added pasta roller attachment to the front.  Divide dough into 6 even sections, and keep unused sections covered by saran wrap or dish towel until ready to use.  Generously flour the dough, and feed it through the roller, starting at the widest section, #1, and continuing twice per setting until #4.  Continue this for all sections of dough, laying flattened pieces down on a floured surface, and covering with a dish towel.

Once all sections have been flattened, I added my linguine pasta cutter attachment.  Feed each section of dough through the pasta cutter, and then hang the pasta groups to dry.  I have a pasta drying rack, but you can also drape the noodles over the side of a large mixing bowl until ready to add to the soup.

Now, by this point, the soup should be ready for the noodles.  I simply took each section of fresh noodles, and with kitchen shears, cut the noodles over the stockpot, and let them fall into the soup below.  I made each set of noodles about 2" long.  I did this with all groups of noodles, and then let simmer for 5 minutes.

Test your noodles to ensure they're fully cooked.  If you opt to make them by hand, make sure the dough is rolled out very thin, and then hand cut with a butter knife.  These may take longer to cook, as they will probably be thicker.

Again, check seasoning and adjust to your liking.

Sydney was requesting "nooo-ols" for days afterwards.  This keeps and microwaves beautifully, so it provided us with 4-5 days of soup for both Nick and Sydney.


Upupaepops said...

I have never tried to make noodles, I would have to roll by hand

CFO said...

poopoe, the first few forays I made into handmade pasta were rolling it out by hand and cutting with a knife. Check out my first pasta making post, there's a link to a youtube video that I like. The lady is in a pasta shop in Italy somewhere, so you know its authentic!!

And the main reason I made them this time was I didn't have ANY pasta in the house. I had lots of time on my hands...so I tried it. With great, yummy success. :)

Christy Lee said...

I have been craving chicken noodle soup lately! Thank you for sharing. I just came across your blog on the Nest and wanted to say hello.

Christy Lee
*~Petals and Pine~*

CFO said...

Welcome, Christy! Please let me know how you liked the recipe! :)

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