I've been playing nurse for the last 36 hours, as Colin has been running a fever, along with a sore throat and ears. As we are awaiting the results of his throat culture, I decided to get to work on my favorite cure-all:
Homemade Chicken Noodle Soup(With Homemade Noodles, of course!)
This recipe is a family favorite. I do it my own way, of course, and play around with ingredients, but here are the basics of how I make MY version of our family soup. The homemade noodles are MANDATORY, though!
Broth:
(all measurements are approximate)
(all measurements are approximate)
1-2 leftover chicken carcasses (from a roast-chicken)
3 cloves garlic, minced
3 large white onions, chopped
3 large white onions, chopped
1 head of celery, chopped
1/3 cup salt
1 tablespoon oregano
1 teaspoon celery salt
1 teaspoon ground black pepper
1 teaspoon chives
Homemade Noodles (recipe to follow)
Bring large stockpot 1/2 full of water to a boil. Add all of the above ingredients. Reduce heat to low, cover and simmer for 3 hours or longer. Remove chicken carcass. Salt and pepper to taste. Prepare and cook Homemade Noodles. After they are done cooking in separate pot, add the noodles to the soup.
1/3 cup salt
1 tablespoon oregano
1 teaspoon celery salt
1 teaspoon ground black pepper
1 teaspoon chives
Homemade Noodles (recipe to follow)
Bring large stockpot 1/2 full of water to a boil. Add all of the above ingredients. Reduce heat to low, cover and simmer for 3 hours or longer. Remove chicken carcass. Salt and pepper to taste. Prepare and cook Homemade Noodles. After they are done cooking in separate pot, add the noodles to the soup.
You can also make the broth with a whole chicken, but this is my favorite way to do it. If you have a roast chicken for dinner and don't want to make soup in the next day or two, throw the leftover carcass into a freezer bag and stick it in the freezer and use it when you're ready! This gives you an extra meal or two from that one bird.
The real key to this soup is to increase or decrease, add or subtract ingredients as you like. Nearly any vegetable will add flavor to the broth, although I've found that if you add broccoli, it will turn the broth green (although it adds really nice flavor!).
The real key to this soup is to increase or decrease, add or subtract ingredients as you like. Nearly any vegetable will add flavor to the broth, although I've found that if you add broccoli, it will turn the broth green (although it adds really nice flavor!).
Homemade Noodles:
7 eggs
3-1/2 cups flour
1 teaspoon salt
Extra flour as necessary
Boil large pot of salted water.
Beat eggs together. Add salt and mix well. Add flour, 1/2 cup at a time, mixing well each time. Continue adding flour until noodle dough becomes stiff enough to knead. Knead well until dough is stiff enough to roll out. Roll dough out on a well-floured surface with a rolling pin. Cut into noodles (I use a pizza cutter), add to boiling water and boil for about 5-10 minutes – you have to do a taste test. Drain noodles and add to broth.
(Note: Do not boil the raw noodles in the broth. This will cause the broth to become thick and cloudy...think gravy!)
3-1/2 cups flour
1 teaspoon salt
Extra flour as necessary
Boil large pot of salted water.
Beat eggs together. Add salt and mix well. Add flour, 1/2 cup at a time, mixing well each time. Continue adding flour until noodle dough becomes stiff enough to knead. Knead well until dough is stiff enough to roll out. Roll dough out on a well-floured surface with a rolling pin. Cut into noodles (I use a pizza cutter), add to boiling water and boil for about 5-10 minutes – you have to do a taste test. Drain noodles and add to broth.
(Note: Do not boil the raw noodles in the broth. This will cause the broth to become thick and cloudy...think gravy!)
These noodles are great in almost any clear-broth type soup you can think of.
No comments:
Post a Comment