Tuesday, February 1, 2011

Fletcher Family Chicken Noodle Soup

Supposedly this recipe is older than dirt & has been in our family since Great Grandma used to hang her noodles to dry in the attic. However, I have given it just enough Heather to make it feel like my very own. I cook with reckless abandonment so I'll do my best to give "precise" measurements.

There is nothing better on a cold day or night. There is nothing that suffices a runny nose or hacking cough. And there is definitely NOTHING that simply warms your belly & makes you feel oh-so-good like homemade chicken noodle soup. Buckle up. This could get messy.

Egg Noodles: (Repeat this recipe 3-4 times rolling your mixture into little balls)
1 egg
1 T. milk (I used rice milk)
3/4 c. flour
dash of sea salt

Mix together then knead with your hands to form into balls while you make another. Roll out your various balls of dough one at a time on a floured surface. Cut your noodles into your desired strip width & length using a pizza cutter. Toss with flour & you can let them sit to dry on your counter in preparation for the remaining steps. They'll keep.

Chicken Stock:
1 whole free-range chicken 2 organic carrots, 3 stalks of celery, leaves & hearts too 2 garlic cloves 1 bay leaf 2 sprigs of fresh parsley 1/2 medium sized onion, halved 1/2 T. sea salt
1/8 t. pepper (more if you'd like)
3-4 q. water

Fresh Vegetables:
4 organic carrots, peeled & chopped into cute lil circles
4 celery stalks, peeled & chopped
handful of parsley, finely chopped

Fill large stock pot with 3-4 quarts of water, enough to immerse the entire chicken. Cook on medium heat until boiling. Add stock vegetables & lower heat to cook for 1 1/2 - 2 hours, partially covered, until the chicken is done. Add more water to keep chicken covered while simmering.

Carefully remove the whole chicken & allow to cool on a cutting board. When it is cool enough to work with discard the skin & bones & hand shred the meat placing it in a large bowl.

Strain the remaining broth into another bowl separating the vegetables from your broth. Place your strained broth back into your stockpot adding your fresh chopped vegetables. Simmer for 5 minutes. Add your noodles to the stockpot gradually so they do not stick together. Add chicken & let soup simmer for another 30 minutes.

When noodles are tender, dish out & enjoy with homemade rolls or bread & season more with salt & pepper if desired.

{We lucked out because as we sat for dinner last night a family came by selling freshly baked bread to help support their brother on a mission, like they do every Monday night. We like to help out, but we were especially grateful for it last night. Yum!}


1 comment:

  1. that looks good, i'll have to try this one :)