Homemade Chicken Noodle Soup

We’ve got some sickies around here…well three recovered sickies and one still very sick child.

Chicken Noodle Soup.

Edited to add recipes. I was too tired yesterday to post them.

Chicken Broth {From America’s Test Kitchen Family Cookbook and slightly modified by me}

1 TBSP vegetable oil
4 lbs. chicken legs
1 onion chopped
2 qt. water
2 tsp. salt
2 bay leaves

1. Heat oil in large dutch oven (pot) over med-hi heat until smoking. Brown half of chicken on both sides {about 10 minutes total}. Then brown the rest in batches. Transfer browned chicken to a large bowl. Pour off fat and return all the chicken to the pot. Stir in onion. Reduce heat to low and cover. Cook until the chicken releases juices, about 20 minutes.

2. Stir in water, salt, and bay leaves. Bring to simmer, cover, and cook about 20 minutes.

3. Strain broth into large container. Let stand 10 minutes and skim off the fat {I ran out of time so I only did half the fat. It takes more than a few minutes if you don’t have a fat separator cup}. Remove the meat from the bones and save for the soup.

You can freeze the broth for up to 2 months.

Chicken Noodle Soup {From America’s Test Kitchen Family Cookbook and slightly modified by me}

2 TBSP. vegetable oil
1 onion, minced
1 carrot, peeled and sliced thin
1 rib celery, sliced
2 tsp. fresh minced thyme or 1/2 tsp. dried thyme
1 recipe of chicken broth and the reserve meat
8 oz. wide egg noodles {I used my homemade noodles…recipe below}
1/4 minced fresh parsley {I used about 1/8 c. dried}
salt and pepper

1. Heat oil in large dutch oven {pot} over med-hi heat until shimmering. Add onion, carrot, and celery. Cook until softened {3-4} minutes. Stir in thyme, broth, and chicken. Bring to simmer and cook until vegetables are tender {about 15 minutes}.

2. Stir in noodles and cook until just tender, about 5 minutes. Off the heat stir in the parsley and salt and pepper to taste.

You can make this up to step one and freeze for up to one month.

Homemade Soup Noodles {family recipe with my own take on it}

1 egg
2 TBSP water
1/4 tsp salt
dash of pepper {I like black pepper, but if seeing some black specs in your noodles bugs you use white pepper}
1 c. flour – I use half unbleached all-purpose flour, and half whole white wheat flour {Kroger brand}

Mix all ingredients together until a dough starts to form. Use all purpose flour {I had some durum semolina flour on hand and used that instead} to dust the counter. Work the dough until it is fairly smooth but not tacky to the touch.

Roll the dough out as thin as you can. You can really press on your rolling pin a lot. If you didn’t use too much flour it should be really elastic and forgiving. Reflour your rolling pin often to keep noodles from sticking.

Cut noodles to wide and length you desire. I use a pastry scraper because it has a long edge and doesn’t scratch my counter. I am sure a butter knife would work fine. Then cover with a dry clean towel and let it rest while you prepare your soup.

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