Chicken Noodle Soup
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
Noodles: 2 cups flour 3 eggs 1/2 - 1 cup water 1/2 teaspoon salt
WILL TRY, BUT HAVEN'T YET Fresh dill or if necessary, dried dill. This will be to taste. 3/4 cup frozen peas 3 large cloves garlic, minced
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.
Rating
Recipe Rating based on a scale of 1-5:
5 Favorite
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. 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. 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 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. 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
Approximately 12 cups
Date
January 27, 2008 November 8, 2009
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