Chicken Noodle Soup

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.

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