Chicken Noodle Soup: Difference between revisions

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=== Procedure ===

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).

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.

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.

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.

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.

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.

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.

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.

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 === Procedure ===
-. 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).
+. 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).<br>
 <br>
-. 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.
+. 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.<br>
 <br>
-. 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.
+. 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.<br>
 <br>
-. 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.
+. 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.<br>
 <br>
 . 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>