Yum. Yum yum yum. I could tell you all about how this Chicken Noodle Soup is the bestest, how it actually can help fight off a cold (I have nothing to back that up with.), and how it will be the basis of many a warm winter memory for years to come.
Or you could just make it.
The recipe is long, there are extra steps, and it's not the most easy-peazy-lemon-squeazy thing you've ever done.
Doesn't matter. It's amazing.
|Secret Ingredient Number One!|
Homemade Chicken Noodle Soup
3 pounds skin-on bone-in chicken parts (I used leg quarters, breasts work fine too)
8 C water
4 C chicken stock
4 C carrots, chopped
2 C celery, chopped
1 C onions, sliced thinly
3 T butter
1 T parsley
2 1/2 t salt
1 1/2 t pepper
1 t oregano
1/2 t each of basil, ground thyme
1/4 t each of dried thyme, turmeric, celery seed
1 C flour
Boil the chicken parts in the water until internal temp of the chicken reaches 170*. While chicken is boiling, caramelize the onions in the butter (melt butter in frying pan over medium-low heat. Throw in onions, cook until browned.) Remove chicken from water, and add in stock, vegetables, all contents of onion pan and all spices. Turn heat to low and let simmer. While chicken cools, make the noodles. In a bowl, combine flour and eggs. Mash together with your hands until it turns into a dough of sorts. Knead on a floured surface (I ended up working about 1/2 C more of flour into the dough) until smooth and velvety (that's how my book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking, put it), between 5 and 10 minutes. Cover with plastic wrap and let sit. While dough sits, shred the chicken and put it in the pot. Separate your dough into 2 balls, and roll each out as thin as you can. Slice into strips, noodle length, and add to soup pot. Boil for 5 minutes, and serve.
|Secret Ingredient Number Two!|
"yeah, it's good." ~ Handsome
And me, well, I'm just trying to decide between a 2nd bowl of soup, or cake for dessert.
Warm and cozy,