Chicken Noodle Soup: Difference between revisions

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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===
-    For the Broth:
-cups  cold water
-  tablespoon  whole black peppercorns
-  large chicken whole broiler or chicken leg quarters, skinned
-  celery stalks, sliced
-  medium carrots, peeled and sliced
-  bay leaves
-  large onion, peeled and cut into 8 wedges<br>
-   Remaining ingredients:
+==For the Broth:==
-    * Cooking spray
+'''12''' cups  cold water
-    * 1 1/2  cups  chopped onion
-    * 1  cup  thinly sliced celery
-    * 3/4  cup  (1/4-inch-thick) slices carrot
-    * 3/4  teaspoon  salt
--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>
-<br>
-/4 teaspoon thyme<br>
-/4 teaspoon basil<br>
-/2 teaspoon chopped fresh rosemary<br>
-, 15-ounce can diced tomatoes<br>
-<br>
-Home-made noodles<br>
-/2 cup chopped fresh parsley<br>
-Salt<br>
-Pepper<br>
-<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>
+'''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
+'''<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===
-=== 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>
-=== Rating ===
+===Procedure===
-Recipe Rating based on a scale of 1-5:<br>
+==Broth==
-Favorite<br>
+'''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'''''.
-=== Procedure ===
+'''Reduce heat''' to '''''medium-low''''', and ''simmer'' '''2 hours''', ''skimming'' as necessary.
-. To prepare broth, combine first 7 ingredients 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. 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. Cook until reduced to 6 cups (about 8 minutes).
-Use a large soup pot, enough to place the chicken in, cover it in water and still have 1/4-1/2 of the pot available.<br>
+'''Remove chicken''' from broth; ''cool''.
-<br>
-High heat until boiling, cover, lower to simmer, and allow to simmer for an hour to 90 minutes (according to size of chicken).<br>
+'''Remove meat''' from ''bones''.
-<br>
-After that, take out chicken, place in large bowl and let cool for a little while (about 15 min - 1/2 hour), 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.<br>
+'''Loosely shred''' meat; ''set aside''; '''discard''' bones.
-<br>
-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.<br>
+'''Strain broth''' through a sieve over a bowl; '''discard''' solids.
-<br>
-Put in celery, carrots, onion(s) and raise heat to medium-low. Allow to cook covered for about 30-45 minutes.<br>
+'''Place broth''' in a large saucepan; ''bring'' to a '''''boil'''''.
-<br>
-Now put in the chicken pieces that were set aside earlier, thyme, rosemary, basil, and tomatoes, and bring back to a boil. Carefully place in the raw,home-made noodles and stir gently to distribute through the soup.  Add the parsley and any optional herbs, cover, and simmer until noodles are done, about 15 minutes.  Shut off heat and allow to sit for about 10-15 minutes before serving.<br>
+==Noodles (make while broth comes to a boil)==
-<br>
+'''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.
-=== Yield ===
+'''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 ===
+===Date===
 January 27, 2008
-=== Source ===
+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>
@@ Line 74: / Line 125: @@
 http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1918520<br>
-=== Prep Time ===
+===Prep Time===
 All day; about 7 hours intermittently<br>
-=== Cook Time ===
+===Cook Time===
 about 4 hours
-. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add chopped onion, 1 cup celery, and 3/4 cup carrot to pan; sauté 4 minutes, stirring occasionally. Add broth and 3/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender. Drop dumplings into pan; cover and cook 10 minutes or until dumplings are done, stirring occasionally. Remove 1/4 cup liquid from pan; stir in 1 tablespoon flour. Return chicken to pan. Add flour mixture to pan; bring to a boil. Cook 1 minute or until slightly thick, stirring occasionally. Remove from heat; stir in chives.
+__NOTOC__
+__NOEDITSECTION__
+[[Category:Soup]]
+[[Category:Dinner]]
+[[Category:Main Dish]]