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Homemade Chicken Noodle Soup
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So I
have been kind of obsessed with making homemade egg noodles lately. One of my favorite uses for egg noodles made
from scratch…….a delicious homemade chicken noodle soup. I recently made this soup for some coworkers
and my principal. My principal actually
said that the soup and the noodles were better than his grandmother’s! High praise
if you ask me!
You can make this soup
with leftover holiday turkey or already cooked chicken…….or you can start with
a whole raw chicken and boil it for an hour with the vegetables to make the
broth.
If you
decide to make this soup with your leftover holiday turkey, all you have to do
is put three quarts of water in a big pot and then add your leftover
turkey…….bones and all! The bones will
make a great stock for your soup. Add 8
teaspoons chicken Bouillon seasoning granules to the water and then follow the
directions below for making the broth (I do this instead of using canned
chicken broth). So you will just add the
green onions, celery, bay leaves, garlic, thyme, salt and peppers to the broth
and turkey mixture……then simmer for about 30 minutes or until the vegetables
are soft.
Broth
Ingredients:
3 quarts
water (or enough to just cover the chicken)
1 whole
chicken – (about 4-5 pounds is good)
3-4 teaspoons
chicken bouillon seasoning
6 large
green onions – white parts only, sliced
2 celery
ribs, sliced
2 bay leaves
2 cloves
garlic, smashed
½ tsp dried
thyme
1 tsp sea
salt
½ tsp fresh
ground black pepper
Preparation
of the broth:
Combine all
ingredients above and bring to a boil in a large pot. Simmer for 50-60 minutes or until chicken is
cooked through. Remove the chicken from
the pot, and allow to cool for deboning.
Skim off the fat and foam from the broth and discard.
Pour the broth over a colander into a bowl,
strain out the vegetables and discard the vegetables. Pour the reserved broth back into the large
pot and get ready to prepare the soup.
Yum!
Soup
Ingredients:
Shredded and
deboned chicken from the chicken used to make the broth
1 tsp olive
oil
6 green
onion tops (green tops from the green onions used above)
1 clove
garlic, minced
1 rib
celery, sliced lengthwise and chopped
1 large
carrot, diced
¼ tsp dried
Thyme
Additional
chicken broth, if needed
1 batch
homemade egg noodles (get the recipe) or 1 large package store bought egg
noodles
Final soup
preparation:
Sauté the
celery, green onion tops and garlic in the olive oil until soft. Add the remaining ingredients, except for the
noodles, adding more chicken broth or water and chicken bouillon if
needed. Just make sure you have enough
broth according to how much soup you want to make.
If you make the soup using the homemade egg
noodles (recipe below), bring the soup ingredients to a boil and add the egg noodles. Simmer the egg noodles for 15-20 minutes or
until the noodles are cooked through.
The homemade version of the egg noodles will thicken up the soup a bit
as they cook.
If you are
using store bought noodles, bring the soup to a boil, add the noodles and cook
according to package directions. Serve
with some salty crackers or warm crusty bread.
Cheers!
Homemade Egg Noodles
I have tried
a few recipes for egg noodles and this is the best one I have found. After finding this recipe, I realized that
the egg noodle dough must be kneaded for 10 minutes in order to achieve that
lovely texture that you want in an egg noodle.
These noodles are not doughy and dense like others I have made…..they
have just the right amount of “springy” texture when you bite into them. Just make you sure that you knead the dough
for 10 minutes. I hope you like these as
much as I do…….they really are easy!
Thank you to
KindCook
at Food.com for sharing this
egg
noodle recipe!
Ingredients:
2 cups all
purpose flour
3 egg yolks
1 whole egg
2 tsp salt
¼ to ½ cup
water
Preparation:
Measure the
flour into a bowl and make a well in the center of the flour. Add the egg yolks, whole egg and salt into
the well in the center of the flour.
With a fork, slightly beat the eggs while still keeping them in the
flour well. Using your hands, gradually
bring the flour into the eggs and mix until eggs are incorporated into the
flour.
Add the
water, 1 tablespoon at a time, mixing thoroughly after each addition. Add only enough water to form the dough into
a ball. Place the dough on a
well-floured board, knead until smooth and elastic, about 10 minutes. Cover the dough with plastic wrap and let
rest for 10 minutes.
Divide dough
into four equal parts. Roll out dough,
one part at a time, into a paper-thin rectangle. Keep remaining dough covered. I don’t roll out my dough exactly paper thin because I like them a bit
thick. Roll rectangle around rolling
pin, slip out rolling pin…….you should now have a “tube” of dough folded over
onto itself. Doing this makes it easier
to cut the dough into uniform sized noodles.
Cut the
dough cross-wise into 1/8 inch strips for narrow noodles and ¼ inch strips for
wide noodles.
Shake out
the strips and place on a towel or paper towels to dry. The recipe calls for the noodles to be dried
for 2 hours, but I usually just let them sit for about 20-30 minutes and I have
even thrown them into the soup without drying them out at all………..either way
they come out great!
When you are
ready to boil the noodles, break the strips into smaller pieces. Cook in 3 quarts boiling salted water or
chicken broth for 12-15 minutes or until tender……….or add them to Homemade
Chicken Noodle Soup!
I really love these noodles and they are so easy……..as long as you don’t
mind the kneading part! Cheers!