10.15.2009

For The Soul


I made my first ever batch of homemade chicken noodle soup the other day, and it filled our house with deliciousness, so I thought I would share the recipe. It's a great time of year for a bowl of soup.

Chicken Noodle Soup

In a large pot combine:
  • 3 quarts of chicken stock (or 3 quarts of water and add chicken bullion)
  • 3 large chicken breasts, or any part of a chicken that would equal about that amount of chicken
  • 2 celery stalks, roughly chopped
  • 2 large carrots, roughly chopped
  • 1 onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 3 peppercorns
  • 2 bay leaves
  • season to your preference-- I added some parsley and basil. You can add fresh or dried herbs.
Let these ingredients simmer for about an hour and a half, until the chicken is very tender. Remove the chicken from the broth and cut it into bite size pieces. Strain the broth through a fine sieve and set aside.

While the ingredients are simmering you can make your noodles. Combine:
  • 2 eggs
  • 2 eggshells of water (a couple tablespoons)
  • 1 tsp. salt
Mix well. Incorporate flour into egg mixture by hand (this will get messy) until a dough forms. You want it to be a very stiff dough (no stickiness in it). Roll the dough out really thin on a floured surface, and cut into strips. Let them dry out while you finish the soup.

Chop:
  • Two peeled carrots
  • 2 celery stalks
  • 1/2 onion
Cook these over medium-high heat in a Tbs. or so of butter until the onion is opaque, about 7 minutes. Add the broth back into the pan, and then the chicken. Bring to a boil. Add noodles, and let cook for about 5 minutes, or until they are cooked though (it doesn't take long with fresh noodles). Add any salt or seasoning if needed, and some fresh pepper.

Enjoy!