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. 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.

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. While broth comes to a boil - 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 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.

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 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.

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.

5. 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.

6. 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.

=== Yield ===

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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).<br>
+. 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. 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.<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.<br>
+. While broth comes to a boil - 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 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.<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.<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.<br>
+. 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.<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>
+. 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. <br>
+<br>
+. 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>
 <br>
 === Yield ===