Wednesday, December 17, 2008

Chicken Noodle Soup

This is perfect for those cold winter months. It makes a ton, so it is a good thing that it freezes well. It is also one of those meals that is even better the second day, so feel free to indulge on leftovers. I don't remember where I got this recipe from. This is pretty much an all day cooking recipe. It is so worth it. It is perfect for keeping your house warm all day. Tip: I usually make the noodles a day or so ahead so that they have time to dry.Chicken Noodle Soup

1 gallon water
1 (3-4 lb.) whole chicken, cut into large pieces
1 lg. onion, peeled and halved
4 bay leaves
15 whole black peppercorns
1 bunch celery (2/3 chopped into large pieces, 1/3 chopped into about 1/4" pieces)
1 lb. carrots, unpeeled, just cut off the ends and cut into a few large pieces
2 stalks lemon grass, chopped (optional- I would put this is if my grocery store carried it)
1/4 cup chicken soup base (can use bouillon)
1 lb. carrots, chopped normally (sometimes instead I just use the large pieces when they come out of the broth and just chop them smaller. This does NOT work with the celery though as it is too mushy)
8 oz. egg noodles (recipe below)

For Egg Noodles:
2 1/2 cups flour
1/2 cup milk, room temperature
1 pinch salt
2 eggs, beaten at room temperature

Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover and simmer for 30 minutes. Skim foam and fat as needed. Keep pot on heat and add onion, bay leaves, peppercorns, large chunks of celery and carrots, and the lemon grass in the pot. Simmer, covered for 1 hour.

Strain broth and reserve chicken. Add broth back to the pot and stir in chicken soup base, and chopped celery and carrots. Bring to a boil and then reduce heat and simmer, covered for 20 minutes or until carrots and celery are tender.

Meanwhile, when chicken is cool enough to handle, remove skin and shred into bite sized pieces. after carrots are tender, add noodles to the pot & simmer until noodles are cooked through. Stir in chicken and heat through.

To make Egg Noodles: In a large bowl, mix together flour and salt. Add eggs and milk. Knead dough until very smooth, about 5 minutes. Let rest in a covered bowl about 5 minutes. It is very important to let it rest. On Lightly floured surface (If you flour it to much your dough will slide around making it impossible to roll out.), roll out dough to desired thickness. (I always try to get mine as thin as possible because they taste better and take less time to dry and cook). Cut into desired lengths and shapes. Allow to air dry before cooking.

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