Erin's Recipes

Chicken Noodle Soup: Difference between revisions

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1. 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).
1. 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).
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3. 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.
2. To make noodles, combine all ingredients, 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 1o minutes, form into a ball, and let rest for 1 hour.
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>
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High heat until boiling, cover, lower to simmer, and allow to simmer for an hour to 90 minutes (according to size of chicken).<br>
3. 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.
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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>
4. Cut dough into 4 peices and roll each out as thin as you can get it. Cut into rectangular noodles and hang to dry for at least 1 hour.  
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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>
5. Add 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 in 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>
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Put in celery, carrots, onion(s) and raise heat to medium-low. Allow to cook covered for about 30-45 minutes.<br>
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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>
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=== Yield ===
=== Yield ===
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=== Date ===
=== Date ===
January 27, 2008
January 27, 2008
November 8, 2009


=== Source ===
=== Source ===
Retrieved from "https://erinsrecipes.com/wiki/Chicken_Noodle_Soup"