Friday, September 22, 2017

Chicken Noodle Soup From Scratch

Happy first day of fall!  While I'd love to start wearing my flannel shirts, Charleston thinks it's still summer with temperatures in the 80s expected all weekend.  However, I've been dreaming about fall cooking for weeks now, so I decided to crank up the A/C and just go for it last weekend.  During the fall, I love slow cooker recipes and meals that take hours to cook over the stove that have tons of flavor.  My mom has made homemade soup my whole life, but I've never tried it.  When we bought a rotisserie chicken last weekend to use for buffalo chicken dip and chicken lasagna, I had a bunch of meat left over.  Mike suggested soup, and not only did I make the broth from scratch, but I also tried homemade egg noodles for the first time.  Let me tell you, while it's time-intensive, they're so worth it!
Ingredients:
For the soup:
- rotisserie chicken (at least one breast of meat intact)
- 3-4 quarts of water (enough to cover the chicken in the pot)
- 1 yellow onion
- 4-5 peeled and sliced carrots
- 3 sliced stalks of celery
- 4 diced cloves garlic
- 2 bay leaves
- 1 teaspoons rubbed sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- salt and pepper (have a couple tablespoons on hand to divide and use throughout cooking)

For the noodles:
- 3 cups flour (separated into 2 cups and 1 cup)
- 1/2 teaspoon salt
- 4 egg yolks
- 1 whole egg
- 1/3 cup water

Directions:
1. Place the rotisserie chicken (including all bones and skin) and 1 tablespoon of each salt and pepper in a large pot and cover with water.
2. Bring the pot to a boil, cover, and reduce heat to simmer for one and a half hours.
3. While the soup is cooking, begin to make the noodles by combining the flour (2 cups) and salt.
4. Make a well in the middle of the flour mixture and pour in the egg yolks and egg.
5. Mix together the dough, by hand, until it is combined evenly (it will be very dry).
6. Add water to the dough mixture 1-2 tablespoons at a time, until the dough sticks together to form one ball.
7. Use some of the reserved flour on a flat surface to roll out the dough.  Make it as thin as possible, and use a pizza cutter to slice noodles to be 1/2 inch wide by 3-4 inches long (depending on preference).  Place the cut noodles in a bowl that is well-floured so they do not stick together.
8. After the soup broth cooks for an hour and a half, remove all bones and chicken.
9. Add onion, carrots, celery, garlic, bay leaves, sage, thyme, rosemary, oregano, an additional teaspoon of salt, and an additional tablespoon of pepper into the broth.  I choose to cut my onion in large pieces and fish it out (along with the bay leaves) at the end of cooking.
10. Bring the broth back to a boil.  When it's boiling, reduce the heat, and simmer covered for an additional 20 minutes.
11. While you're waiting, shred the chicken.
12. When the vegetables are tender, bring the soup back to a boil.  Add in the shredded chicken and start to cook the noodles by dropping them into the soup a few at a time.  Make sure to shake off excess flour before doing this.
13. Stir to make sure no noodles stick together, and allow them to cook for 4-5 minutes in the boiling soup.
14. Ladle the soup into bowls and garnish with chopped parsley.
From start to finish, this recipe takes about two and a half hours, but if you're watching football and looking for something to do on a Sunday afternoon, trust me, this soup is amazing.  It made enough for us (2 people) to enjoy that night as well as bring to work each day for the next week.

4 comments:

Carly Blogs Here said...

I tried to make chicken noodle soup from scratch a few weeks ago and it did not turn out at all-- though to be fair I tried to make it without actually using any chicken. This looks delicious and your noodles turned out so good!

Girl Meets Bow said...

Oh this looks like a heavenly treat! I'm definitely not talented enough to make this but it looks delicious!

Missy said...

Mmm nothing like homemade soup! I never make my own noodles for it, I need to do that!

Jen said...

I love using rotisserie chickens for recipes like this! It's so easy.

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