Tuesday, February 1, 2011

Homemade Chicken Noodle Soup

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Put chicken into the crock pot, with


-chicken broth
-2 whole carrots
-a few stalks of celery
-a whole onion, chopped
-2 tbs parsley
-a bay leaf
-about 4 tablespoons minced garlic {or two to four whole cloves of garlic}
-salt and fresh ground pepper


Let it cook on low for 8 - 10 hours. Then when it's done, strain the broth into a stock pot, shred the chicken into the stock pot, and discard everything else. Add salt and pepper as needed to make it taste better, you can also add more garlic if needed, parsley if needed {since it's been strained out} and any other spices you like, then, bring it to a boil, and add about 4 chopped carrots, 2 or 3 chopped celery stalks, and homemade egg noodles {recipe found below}. Voila! You have the best batch of homemade chicken noodle soup you'll ever eat! :)




Egg Noodles


6 eggs
3 cups flour
itty bitty pinch of salt
splash of milk {not always needed}


Mix the eggs into the flour and salt, by hand works best, but you can use the dough hook on your kitchen aid if you prefer. I don't muck it up for noodles... it's easiest to do it by hand.


If the dough is to dry with the eggs, flour and salt, add a little bit of milk to moisten it up a bit, and knead it, like you do to bread, until it's smooth and not sticky. If you're using it later, put it into a zip lock bag. If you're using it now {or in 10 minutes} let it rest on the floured surface it was just rolled out on.


Roll it out as thin as you possibly can {much easier said than done! It's stretchy!} and then once you have it maybe 1/8 inch to 1/4 inch thick, cut it into long noodles. They absorb moisture as they cook, so they will be a bit larger when they're finished. 


They only need to boil for a few minutes! About the time when you're ready to cut the noodles, add your carrots and celery to the boiling chicken broth. Then by the time you're done cutting the noodles into strips, you add them, just a few at a time, so they don't stick together, to the boiling chicken broth. It's important you have almost TWICE the amount of broth in your pan, because they will absorb a lot of the broth. Add any salt and pepper if needed, although usually at the end, all I need is pepper in my bowl, and that's because it's my favorite way to eat chicken noodle soup: lots and lots of fresh ground pepper.


We do chicken noodle soup with homemade French bread {or on fast/lazy days, store bought cook-at-home rolls or baguette}. :)

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