Thursday, April 21, 2011

Chicken Noodle Soup

Found an amazing chicken noodle soup recipe yesterday and although it takes some work, it's well worth the effort. This is now one of my favorite soup recipes! You can use a bag of wide egg noodles if you don't want to hand make them however, I do suggest you try making them as they are simply delicious on their own. You can prepare them the night before and leave them out to dry overnight.

Chicken Noodle Soup

  • Homemade Egg Noodle Recipe (or 2 1/2 C Wide Egg Noodles) Recipe below
  • 1 tsp. olive oil
  • 2 qts. low sodium chicken or vegetable broth
  • 1 tsp. salt
  • 1 tsp. poultry seasoning
  • 1 C chopped celery
  • 1/2 C chopped onion
  • 1 C chopped carrots
  • 1/3 C cornstarch
  • 1/4 C water
  • 3 C cooked chicken diced*
*I roasted a small 4 lb chicken and used most of the meat. I then added the pan drippings to the soup... this adds extra flavor to the soup that can't be missed.

  1. Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 12 minutes, or until tender. Drain, and rinse under cool running water. If using prepackaged egg noodles, follow directions on the bag.
  2. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery, carrots and onion. Reduce heat, cover, and simmer 15 minutes.
  3. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

Homemade Egg Noodles

  • 2 C flour
  • 3 egg yolks
  • 1 egg
  • 2 tsp. salt
  • 1/4-1/2 C water

  1. Measure flour into bowl; make a well in the center and add egg yolks, whole egg and salt. With hands, thoroughly mix egg into flour.
  2. Add water, 1 tablespoon at a time, mixing thoroughly after each addition. Add only enough water to form dough into a ball..
  3. Turn dough onto well-floured board; knead until smooth and elastic, about 10 minutes. Cover; let rest 10 minutes.
  4. Divide dough into 4 equal parts. Roll dough, 1 part at a time, into paper-thin rectangle, keeping remaining dough covered.
  5. Cut dough cross-wise into 1/8-inch strips for narrow noodles and 1/4-inch for wide noodles.
  6. Shake out strips and place on towel to dry, about 1-2 hours. When dry, break dry strips into smaller pieces.
  7. Cook in 3 quarts boiling salted water 12 to 15 minutes or until tender. Drain thoroughly.

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