Oct 28, 2011

Homemade Chicken Noodle Soup

Oh winter weather is here!! Yuck!! lol But one thing I love about cold weather is cuddling up to a warm bowl of homemade soup! I've posted both my French Onion and Potato soups here.. SO it's time for my homemade chicken noodle!

Homemade Chicken Noodle Soup

1 whole fryer chicken
4-5 ribs celery, finely diced
4-5 carrots, finely diced
1 large onion, finely diced
3 cloves garlic, minced
2 Tb lemon juice

1 whole egg
3 egg yolks
3 c flour
1 Tb salt
1-4 Tb water

Sautee the celery, onions, carrots, and garlic in large stock pot with olive oil on medium heat until translucent. Remove and set aside. Turn up the heat to medium-high and add the chicken. Allow to brown on all sides. Remove the chicken and deglase the stock pot with the lemon juice. Then add the veggies and chicken back to the pot. Fill with enough water to cover the chicken at least 3/4 of the way. Cover with lid and allow to simmer on med-high for at least 1 hour. You may need to flip it over a few times to make sure it is cooking evenly. It's also helpful to skim the fat and foam off the top occasionally that is relased from the chicken while cooking.

Mean while - For the noodles - Beat eggs and 1TB of the water together. Sift flour and salt together. Form a mound of flour on the clean counter and press a well in the center of it. Add egg mixture and slowly incorperate flour into it. May need to add more water to get to a smooth consistancy. Dough should not be too dry, but should not be sticky either. Knead until smooth. Divide into two and wrap in pastic wrap and allow to chill.

Once chicken is fully cooked removed from broth. Pick all the chicken meat from the bone and cut into bite sized chunks. Bring broth back up to a boil. Roll out noodle until 1/8in thick. Use a pizza cutter to cut into strips. Place into boiling stock. Return chicken to pot. Noodles are done once they float!

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