Chicken Noodle Soup: Difference between revisions

VisualWikitext

Latest revision as of 22:25, 19 October 2024

Ingredients

For the Broth:

12 cups cold water

1 tablespoon whole black peppercorns

1 large chicken whole broiler or chicken leg quarters, skinned

3 celery stalks, loosely sliced

2 medium carrots, peeled and loosely sliced

2 bay leaves

1 large onion, peeled and cut into 8 wedges

Remaining ingredients:

Cooking spray

1 large chopped onion

1 cup sliced celery

³/₄ cup sliced carrot

³/₄ teaspoon salt, or more to taste

¹/₂ teaspoon thyme

¹/₄ teaspoon basil

¹/₂ teaspoon chopped fresh rosemary

1, 15 ounce can fire roasted diced tomatoes

¹/₂ cup chopped fresh parsley Pepper

³/₄ cup frozen peas

3 large garlic cloves, minced

Noodles:

2 cups flour

3 eggs

¹/₂ - 1 cup water

¹/₂ teaspoon salt

Description

This reheats as well as when it is fresh. It might gel in the fridge but instantly turns back to soup in the microwave or stovetop.

Procedure

Broth

Combine first 7 ingredients (12 cups water,1 tbsp peppercorns,1 chicken,3 celery stalks,2 carrots,2 bay leaves,1 onion) in a large stockpot; bring to a boil.

Reduce heat to medium-low, and simmer 2 hours, skimming as necessary.

Remove chicken from broth; cool.

Remove meat from bones.

Loosely shred meat; set aside; discard bones.

Strain broth through a sieve over a bowl; discard solids.

Place broth in a large saucepan; bring to a boil.

Noodles (make while broth comes to a boil)

Combine all ingredients (2 cups flour,3 eggs,¹/₂ tsp salt), except water in a food processor and pulse until combined.

Add water until dough forms into a ball. If too sticky, add more flour.

Knead for 10 minutes either by hand or with a dough hook on a stand-alone mixer.

Form the dough into a ball, and let rest for 1 hour.

Cut dough into 4 equal peices and roll each out as thin as you can get it.

Cut into rectangular strips and hang to dry for at least 1 hour.

Soup

Heat a large Dutch oven over medium-high heat.

Coat pan with cooking spray. Add chopped onion, celery, and carrot to pan; sauté 4 minutes, stirring occasionally.

Add broth and salt; bring to a boil.

Reduce heat, and simmer 20 minutes or until vegetables are tender.

Work on noodles

While noodles are drying, add shredded chicken pieces that were set aside earlier to the pan, along with the parsley, thyme, rosemary, basil, and tomatoes, and bring back to a boil.

Carefully place the raw, dried, home-made noodles and stir gently to distribute through the soup.

Simmer until noodles are done, about 15 minutes.

Shut off heat and allow to sit for about 10-15 minutes before serving.

Yield

Approximately 12 cups

Date

January 27, 2008

November 8, 2009

March 11, 2023

Source

Combination of the following
http://suzette.typepad.com/the_joy_of_soup/2004/01/grandma_sophies.html
Grandma Sophie's Chicken Soup
&
http://www.cullmantimes.com/features/local_story_033184038.html?keyword=topstory
Quick chicken soup
&
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1918520

Prep Time

All day; about 7 hours intermittently

Cook Time

about 4 hours

@@ Line 1: / Line 1: @@
-=== Ingredients ===
+===Ingredients===
-One large chicken whole broiler or parts, or just breasts, or just dark meat, or just wings, whatever you have, but it is best to use a whole chicken. (Put aside the gizzards for other recipes if they pack innards inside the chicken where you by it).<br>
--6 stalks of celery, cut how you like- I use the inner parts but any parts are fine including the leaves<br>
--8 carrots(depending on size and how sweet you want the soup. I like lots), cut how you like.<br>
-one large onion... type is not critical, cut how you like. If you have smaller ones, use more.<br>
-/4 teaspoon thyme<br>
-/4 teaspoon basil<br>
-/2 teaspoon chopped fresh rosemary<br>
-/2 cup chopped fresh parsley<br>
-<br>
-WILL TRY, BUT HAVEN'T YET<br>
-Fresh dill or if necessary, dried dill. This will be to taste.<br>
-/4 cup frozen peas<br>
-large cloves garlic, minced<br>
-cup small pasta (such as elbows or shells)<br>
+==For the Broth:==
+'''12''' cups  cold water
+'''1''' tablespoon whole black peppercorns
-If the chicken is kosher, it will have enough salt. If it isn't, DO NOT ADD SALT ANYWAY. You can always serve the soup with a salt shaker and let people add. Some people like to make noodles, dumplings, matzo balls, whatever. I like mine simple.
+'''1''' large chicken whole broiler or chicken leg quarters, skinned
-Process:
+'''3''' celery stalks, loosely sliced
-Large soup pot, enough to place the chicken in, cover it in water and still have 1/4-1/2 of the pot available.
-High heat until boiling, cover, lower to simmer, and allow to simmer for an hour to 90 minutes (according to size of chicken).
-After that, take out chicken, place in large bowl, and start removing skin, meat, etc. Place skin and all bones back into the stock and allow to simmer (low flame) for another hour. The meat can be cut into small pieces and placed in the fridge until later.
-After an hour, turn off heat, place large soup pot in sink, use large strainer and strain from current pot into new pot. Place on stove top on low heat, allow to settle (about 10-15 minutes) and skim off fat from top using soup or whatever works for you.
+'''2''' medium carrots, peeled and loosely sliced
-Put in celery cut into half stalks, carrots, cut into thirds, whole onion(s) and raise heat to medium-low. Allow to cook covered for about 30-45 minutes. Remove onion(s) and squeeze out juices from onions into soup and discard the remainder of the onion (unless you have another use for it).
+'''2''' bay leaves
-Now put in the chicken pieces that were set aside earlier and lower to low heat. Cover and simmer another 10 minutes. Put in the dill weed, cover, shut off heat and allow to sit for about 10-15 minutes before serving. This reheats as well as when it is fresh. It will gel in the fridge but instantly turns back to soup in the microwave or stovetop.
+'''1''' large onion, peeled and cut into 8 wedges
-Grandma Sophie's Chicken Soup
+==Remaining ingredients:==
+Cooking spray
-http://suzette.typepad.com/the_joy_of_soup/2004/01/grandma_sophies.html
+'''1''' large chopped onion
+'''1''' cup sliced celery
+'''<sup>3</sup>/<sub>4</sub>''' cup sliced carrot
+'''<sup>3</sup>/<sub>4</sub>''' teaspoon salt, or more to taste
+'''<sup>1</sup>/<sub>2</sub>''' teaspoon thyme
+'''<sup>1</sup>/<sub>4</sub>''' teaspoon basil
+'''<sup>1</sup>/<sub>2</sub>''' teaspoon chopped fresh rosemary
+'''1''', 15 ounce can ''fire roasted diced'' tomatoes
+'''<sup>1</sup>/<sub>2</sub>''' cup chopped fresh parsley
+Pepper
+'''<sup>3</sup>/<sub>4</sub>''' cup frozen peas
+'''3''' large garlic cloves, minced<br>
+==Noodles:==
+[[File:Noodles.jpg|thumb|177x177px|Homemade uncooked noodles]]
+'''2''' cups flour
+'''3''' eggs
+'''<sup>1</sup>/<sub>2</sub> - 1''' cup water
+'''<sup>1</sup>/<sub>2</sub>''' teaspoon salt
+<br />
+===Description===
+This reheats as well as when it is fresh. It might gel in the fridge but instantly turns back to soup in the microwave or stovetop.<br>
+===Procedure===
+==Broth==
+'''Combine''' first 7 ingredients ('''12''' cups water,'''1''' tbsp peppercorns,'''1''' chicken,'''3''' celery stalks,'''2''' carrots,'''2''' bay leaves,'''1''' onion) in a large stockpot; ''bring to a '''boil'''''.
+'''Reduce heat''' to '''''medium-low''''', and ''simmer'' '''2 hours''', ''skimming'' as necessary.
+'''Remove chicken''' from broth; ''cool''.
+'''Remove meat''' from ''bones''.
+'''Loosely shred''' meat; ''set aside''; '''discard''' bones.
+'''Strain broth''' through a sieve over a bowl; '''discard''' solids.
+'''Place broth''' in a large saucepan; ''bring'' to a '''''boil'''''.
+==Noodles (make while broth comes to a boil)==
+'''Combine''' all ingredients ('''2''' cups flour,'''3''' eggs,'''<sup>1</sup>/<sub>2</sub>''' tsp salt), except water in a food processor and pulse until combined.
+'''Add water''' until dough forms into a ball.  ''If too sticky, add more flour''.
+'''Knead''' for '''10 minutes''' either ''by hand'' or with a dough hook on a ''stand-alone mixer''.
+'''Form''' the dough into a ''ball'', and let rest for '''1 hour'''.
+'''Cut''' dough into '''4 equal''' peices and '''roll''' each out as thin as you can get it.
+'''Cut''' into ''rectangular strips'' and '''hang''' to dry for at least '''1 hour'''.
+==Soup==
+'''Heat''' a large Dutch oven over ''medium-high'' heat.
+'''Coat''' pan with ''cooking spray''. '''Add''' ''chopped onion, celery'', and ''carrot'' to pan; '''''sauté''''' '''4 minutes''', stirring occasionally.
+'''Add''' ''broth'' and ''salt''; '''''bring''''' to a '''boil'''.
+'''Reduce''' heat, and ''simmer'' '''20 minutes''' or until ''vegetables are tender''.
+<small>'''''Work on noodles'''''</small>
+<br>While noodles are drying, '''add''' ''shredded chicken pieces'' that were set aside earlier to the pan, along with the ''parsley'', ''thyme'', ''rosemary'', ''basil'', and ''tomatoes'', and bring back to a boil.
+'''Carefully place''' the ''raw, dried, home-made noodles'' and '''''stir gently''''' to distribute through the soup.
+'''Simmer''' until noodles are done, about '''''15 minutes'''''.
+'''Shut off''' heat and allow to ''sit'' for about '''10-15 minutes''' before serving.<br>
+===Yield===
+Approximately 12 cups
+===Date===
+January 27, 2008
+November 8, 2009
+March 11, 2023
+===Source===
+Combination of the following<br>
+http://suzette.typepad.com/the_joy_of_soup/2004/01/grandma_sophies.html<br>
+Grandma Sophie's Chicken Soup<br>
+&<br>
+http://www.cullmantimes.com/features/local_story_033184038.html?keyword=topstory<br>
+Quick chicken soup<br>
+&<br>
+http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1918520<br>
+===Prep Time===
+All day; about 7 hours intermittently<br>
+===Cook Time===
+about 4 hours
+__NOTOC__
+__NOEDITSECTION__
+[[Category:Soup]]
+[[Category:Dinner]]
+[[Category:Main Dish]]