Wednesday, September 19, 2012
Grandma's Chicken Noodle Soup [with HOMEMADE noodles]
There's nothing like good ol' homemade chicken noodle soup on a cold fall day. The homemade noodles in this recipe are my grandma's recipe... and they are what really bring this soup home. They are also surprisingly easy to make!
[Scroll to bottom for complete recipe.]
I have the recipe in my grandma's handwriting... doesn't get more authentic than that!
Using a rotisserie chicken is also the secret to this recipe... the meat is just so yummy!
Chicken Noodle Soup
Carcass & meat of 1 rotisserie chicken
(You can also use a whole uncooked chicken)
2 cups chicken broth
2 bay leaves
3 celery stalks, chopped
3 carrots, chopped
1 pinch dried thyme
1 pinch dried basil
1 pinch dried parsley
Poultry seasoning, to taste
Fresh ground pepper, to taste
Salt, to taste
2 eggs, beaten
1 1/2 tsp. salt
2 tbsp. milk
Start with the soup portion of the recipe. If you are cooking the whole chicken, put it in a pot of boiling water (enough to cover the chicken), turn down heat, and simmer until the chicken is cooked through--about 30-40 minutes. If you are using rotisserie chicken (which I recommend), remove the meat from the carcass and put the chicken carcass in the pot of water. You will want to cook the carcass for about 30 minutes as well to start the chicken base. Remove the carcass, and add the broth, celery, carrots, seasonings, and chicken. Cook for about 10 minutes, or until vegetables are tender.
To make the noodles, mix the eggs, salt, and milk together in a medium mixing bowl. Add flour until the dough is thick enough to roll out (you will want it to not be sticky any more). Roll out the dough until it is about 1/4 inch thick. Use a pizza cutter to cut the noodles lengthwise. They don't have to be perfect--it gives them more character that way. Add the noodles to the soup and cook for another 5-10 minutes, until noodles are cooked through. Yum!