>These days, I’m fancying myself quite a domestic wonder. I’ve been baking my own bread (after doing this for about 3 weeks, I’m not sure how I could ever go back to store bought bread, as homemade bread is so amazingly delicious), as I mentioned before, and as if that wasn’t enough, I had a stroke of genius while making my latest grocery list. I purchased one roasted chicken from the deli, and proceeded to use it for three meals.
When I got my little chicken home, I removed all of the meat that easily came off (knowing that I’d be making chicken soup, I didn’t try too hard). That night, I made this salad:
I then set about making some delicious chicken noodle soup:
The carcass from the roast chicken with most of the meat taken off for other recipes (don’t stress too much about getting all the meat off, because what remains will fall off the bone and become the chunks of chicken in your soup)
4 cups of chopped carrots (separated)
4 cups of chopped celery (separated)
1 large chopped onion
Several cloves of garlic
Salt & Pepper
A healthy dose of parsley (dried or fresh)
1 cup of flour
1-2 Tbsp milk
1. Put the all the bones, 2 cups of the carrots, 2 cups of the celery, and half the onion in a large stock pot, cover with cold water, and bring to a boil. Reduce the heat so that the water is simmering, and walk away for 3-4 hours.
2. Strain the broth into another pot, and then allow the bones to cool slightly so that you can remove any remaining meat from them. Add this meat back into the broth, discard the bones.
3. Add the remaining ingredients except the flour, egg, and milk to the pot, and bring to a boil. Reduce heat and simmer until the vegetables begin to get soft, about an hour.
4. Towards the end of the hour, mix the flour, egg, and milk in a small bowl. Start with 1 Tbsp of milk and add more only if necessary to form the dough into a ball. When the ingredients are combined, pour the mixture onto a clean surface and knead it into a ball. Roll the dough out really thinly on a well floured surface in a shape that resembles a rectangle, and cut into small noodles (keeping in mind the noodles will puff up when cooked) with a pizza cutter.
5. Raise the heat so the soup comes to a rapid boil. Sprinkle the noodles into the soup, stirring so they don’t stick together. Allow the noodles to cook until soft, about 30 minutes.
This soup is literally the best chicken noodle soup I’ve ever had (and I’ve made it from scratch differently in the past). I think it’s the homemade noodles that really make it great. I’ve actually got another pot going for dinner tonight. What could be better on a snowy day like this??
The recipe calls for raw chicken, but I just threw my cooked chicken in at the end. I also made some variations. Here’s what I did:
1 cup chopped peppers (I used green and red)
I served this with some soba noodles, and it was delicious!