CHICKEN & HOMEMADE NOODLE SOUP
Cold nights are soon coming, and we will be thinking about warm soups. My family loves HOME-MADE chicken noodle soup with homemade noodles. This soup is thick & creamy! I add the pictures to help you in the noodle making process, in case you’ve never tried your hand at making noodles before. Follow the pictures and the instructions, and you are sure to have a soup that your family will love as well. This recipe actually came from my Mother In Law. When I was first married, my husband requested that I learn how to make noodles like his mom. She actually served this thick, rich, creamy soup over mashed potatoes, with fried chicken on the side. Any ‘ol way you serve it…..it’s delicious!
CHICKEN NOODLE SOUP
(This make a large pot of soup – half this recipe for a smaller number.)
It keeps well in the fridge, and is just as good the next day.
Add more seasonings if you like a spicier soup!
5 quarts water
(4 cups = 1 quart)
4 to 5 chicken breasts
1 teaspoons onion powder 1 teaspoon celery salt
1 teaspoon Bon Appetit seasoning 2 teaspoons salt 1 teaspoon pepper 2 teaspoons white sugar 1 Tablespoon dried parsley flakes 3 Knorr chicken bouillon cubes 1 bay leaf
(You will remove this when the chicken is done)
1 cup milk
2 tablespoons butter
Place water, chicken, seasonings, sugar, bouillon and bay leaf in a large pot and bring to a boil. Reduce heat to medium low and allow to simmer until chicken is done. Remove chicken from broth. Allow chicken to sit on a plate until cool enough to handle. (Sometimes a foam will form on the surface of the broth, simply skim the foam off with a spoon and discard) This is caused from cooking the chicken on too high heat. Use medium low heat when cooking the chicken breasts. When cool enough, shred chicken into coarse pieces. Add milk and butter to broth. Add shredded chicken to broth, then let simmer (with lid on) on very, very low heat, until the noodles have dried for at least 1 hour. Add noodles slowly, separating any that may stick, stirring well after each addition. Cook soup over medium heat, stirring often until noodles are done, & juice has thickened. The flour on the noodles will aid in the thickening process. If you want thicker soup, simply mix well: 1 tablespoon flour with 1/4 cup milk, and slowly whisk into soup….stirring often, so that it doesn’t form lumps. When the noodles are done to your taste (about 1 hour of simmer time, after adding the noodles), serve & Enjoy!
It’s delicious to serve soup, ladled over mashed potatoes. You may want to add shredded carrots to your soup as it is cooking, or other vegetables as well. I like to add shredded cheese & crumbled bacon on top of my bowl of soup!
When chicken is cool, shred in small pieces
Add all the shredded chicken to your broth
Drop noodles into boiling broth, slowly. Stirring often between handfuls
Now that all the noodles are added let simmer on med. heat, and stir often
HOMEMADE EGG NOODLES
I double this noodle recipe for a large pot of soup
2 Cups all purpose flour
3 egg yolks
2 teaspoons salt
1/4 to 1/2 cup water
Make a well in center of flour, Add egg yolks, egg and salt; mix thoroughly. Mix in water, 1 tablespoon at a time, until dough is stiff, but easy to roll. Knead for about 5 minutes adding additional flour if necessary to make a dough that is not sticky.
Divide dough in 3 or 4 equal parts. Roll dough, one part at a time, into thin rectangle on well floured board. Less than 1/8 ” thick. (Keep the remaining dough covered). Make sure that your dough is well floured. Using a pizza cutter, cut piece of floured dough into 1/4″ strips. Then cut those long strips into shorter strips. (Cut them into the length you desire your noodles) Place cut noodles onto a clean towel to dry, for about 1 to 2 hours. (Drying keeps the noodles separated when you add them to your broth to cook)
Mixture will be crumbly before adding water
(Pea size crumbs)
Knead until a nice stiff, but workable dough (5 minutes)
Divide into 3 balls. I place mine on well-floured parchment paper
Take one ball – floured well – Roll out into rectangle shape
Into a flat rectangle sheet – about 1/8″
See….roll the dough slightly more than 1/8″
With a pizza cutter, slice dough into tiny strips 1/4″ wide
Take pizza cutter, and cut the opposite way to form noodle lengths
Make sure they are WELL FLOURED
Spread noodles out on clean kitchen towels
Let dry for at least 1 hour…while your broth simmers on very low heat