Chicken Noodle Soup

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Is it Friday yet? Oh, well happy Wednesday!

I know this may be a big surprise, but in addition to pie, I love soups. Vegetable beef has to be my favorite but chicken noodle is a close second. I found this recipe on The Pioneer Woman’s site and printed it out for later use. I have an ever growing pile of recipes I want to make. Why, oh why, (great dramatic inflections here) do I have to work? I could just cook all day. I printed this recipe way back in September and recently found a whole fryer chicken on sale and figured now was the time.

Homemade Chicken and Noodles

Add 1 whole cut up fryer chicken to 4 quarts of water.

Bring to a boil, then reduce heat to low. Simmer for 30 minutes.

While the chicken is cooking, I made homemade noodles. This recipe is on Pioneer Woman’s blog. The recipe is titled Pastor Ryan’s Homemade Pasta. The noodles, or pasta, is easy to make but I’m not sure I loved them in this soup. I didn’t get them thin enough when rolling it out. The flavor is great it was the texture that didn’t thrill me. Again, I did love the soup, the flavor was delicious, I would just use store bought noodles next time. But if you are interested in a dumpling like noodle, print this recipe for your pile!

For the noodles you will need two eggs per one cup of flour. I used 6 eggs and 3 cups all-purpose flour. This was way too many noodles for this soup. I ended up throwing some of the noodles away. I would start with 3 eggs and 1 1/2 cups flour next time. That’s it! Eggs and flour. Make a well in the center of your pile of flour and add the eggs. Slowly mix together with your hands. Turn the dough out onto a floured surface and knead by hand until dough becomes smooth and pliable, adding flour to the surface if needed.

Let the dough rest for a while before rolling it out.

Then roll it out on a floured surface as thin as you can make it. Cut the noodles really thin too because they plump up as they cook. I used my baking ruler as a straight line and didn’t worry about the uniformity of the size. Thin – I was aiming for skinny noodles.

Back to the soup. Remove the chicken from the pot and discard the skin. With two forks, remove as much meat from the bones as you can, shredding the meat in the process. Return the bones to the broth and simmer on low, covered for 45 minutes. (This part was new to me but it really did make a difference in the richness of the broth – boil the bones)

You’ll need salt, Turmeric, Pepper, Thyme, and Parsley.

Slice two carrots and two stalks of celery. You can also add a little onion but I didn’t.

I don’t really know why – because I love onion in soup! Next time I’ll try it with onion.

The carrots and celery can be cut to a size that will fit on your spoon.

Remove the bones from the broth with a slotted spoon.

Make sure you get any small bones that may have detached during cooking.

Add the vegetables to the pot, followed by the herbs and spices.

Cook for ten minutes.

Turn the heat up and once it starts to boil, add the noodles and chicken. Cook for 8 to 10 minutes.

Mix flour and water together until smooth. Pour into soup, stirring to combine. Continue cooking for 5 minutes or until broth thickens. Check seasonings and serve!

A wonderful, flavorful, rich soup. I’ll put this easy recipe back in the file to make again soon!

For the full printable recipe click HERE.

Homemade Chicken and Noodles

1 whole cut up fryer chicken

2 whole carrots, diced

2 stalks celery, diced

1/2 whole medium onion, diced (optional)

1 teaspoon salt

1/2 teaspoons Turmeric

1/4 teaspoons pepper

1/4 teaspoon Ground Thyme

2 teaspoons Parsley Flakes

16 ounces, weight Frozen ‘homemade’ Egg Noodles

3 Tablespoons all-purpose flour

Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.

Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.

Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.

Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.

Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.

Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

Enjoy!

Thanks for stopping by – Tricia

2 Comments

Rich says
January 21, 2011 at 12:15 pm
I'd join that whole 'cooking lessons' project if you make a Texas tour – I've never made noodles either, and those look fantastic!
reply to this comment >
Sarah @ The Smart Kitchen says
January 19, 2011 at 3:18 pm
I think I need you to fly to Texas and give me some cooking lessons…I'm adding "make homemade pasta" to my Culinary Curriculum for the year.<br /><br />Also make homemade beef-veggie soup. I'm with you on THAT deliciousness.
reply to this comment >

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