Thursday, December 3, 2009

Homemade Chicken Noodle Soup

Nothing sounds better to me on cold days than soup.  Chicken noodle is my absolute favorite.

3-4 pd. whole chicken
1 small onion
2 bay leaves
7-10 peppercorns
2 T. salt
2 t. rosemary

* In large stockpot, put chicken and cover with water.  The more water, the more broth you will have.  Add onion, bay leaves, peppercorns, salt and rosemary.  Bring to a boil and simmer gently for 3-4 hours.  Remove chicken from pot and let cool completely.  Strain broth and put back in stockpot and simmer gently.  Add the vegetables now if you want.

Egg Noodles
2 c. flour, divided
2 t. salt
3 beaten eggs
1/3 c. water
1 t. canola oil

* In large mixing bowl, stir together 1 3/4 c. of the flour and salt.  Make a well in center of flour.  In small mixing bowl combine eggs, water and oil.  Add to dry mixture and mix well.

* Sprinkle kneading surface with rest of flour.  Knead dough on floured surface til dough is smooth and elastic.  Cover and let rest 10 minutes.  Divide dough into 4 equal portions.  On lightly floured surface, roll each portion out into about 12-inch square about 1/8-1/4 in. thick.  Let stand, uncovered 20 minutes. 

* While dough is resting, bebone chicken (remove all meat from the chicken bones) and put meat back in the broth. 

* Using pizza cutter cut all 4 dough squares in 1/2 inch long pieces.  Add to boiling broth and cook for 10 minutes.  Serve.

Optional:  Add carrotts, celery, peas, etc. after you have removed the chicken and strained the broth. When vegetables are tender, add noodles. 

Optional:  Serve over mashed potatoes.  This is my husband's very favorite way to have them.
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