Chicken, Food, Soups

Chicken Noodle Soup (with homemade noodles)

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I haven’t posted for a while because we had lots of family here for (my husband) David’s graduation from seminary on Friday. He completed 94 credit hours in 2 1/2 years – I am so proud of him and his accomplishment!!  We are both so thankful to the Lord for His provision in allowing David to have the time and money to be able to complete a Master’s degree.  God has so abundantly blessed us during this time.

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So anyway, back to food…

It’s been so cold here lately but it’s the perfect weather for some homemade chicken noodle soup!  This soup is so warm and yummy and definitely worth the extra effort instead of using canned.  It’s especially good if you use homemade noodles…you can even make the noodles ahead and freeze them so they’re just as easy to dump in as prepackaged noodles.

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I found this recipe in a cookbook of Betty Crocker’s best loved recipes and couldn’t find it on the internet to link up.

Chicken Noodle Soup
(adapted from Betty Crocker)
2 Tablespoons olive oil
1 teaspoon minced garlic (or 2 cloves)
1 small onion, chopped
2 medium carrots, sliced (1 cup)
2 cups of cooked, cubed chicken
2 Tablespoons fresh parsley or 1 1/2 teaspoons dried parsley
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
1 bay leaf
44 ounces of chicken broth (or 3 cans)
1 cup uncooked egg noodles

1. In a large pot, saute garlic, carrots, and onions in oil about 4 minutes.  The carrots should be a little tender but still have a “not-fully-cooked” crunch to them. (You’ll cook the carrots more later.)
2. Add the chicken, spices, broth and noodles to the pan.  Bring the soup to boiling, then cover the pan and reduce the heat to a simmer.  Cook about 15 minutes or until the noodles are tender.
3. Enjoy! (and don’t forget to remove the bay leaf!)
**Note: If you are using homemade noodles, let the pot simmer for about 10 minutes before adding in your noodles for the last couple of minutes.  Homemade noodles should only take 2-3 minutes to cook and a little longer if you are using frozen homemade noodles.

Why would anyone want to go through the hassle of making homemade noodles when you can just buy them already made in the store?   …because they’re sooo much better homemade!  It tastes like my Grandma’s soup and takes me back to a time before Campbell’s 🙂  That’s my encouragement to make homemade noodles.  It’s not a lot of work except for the time it takes to let the dough rest in between rolling it all out.

I had planned on kind of having a step by step on making the noodles just to show you it’s not as intimidating as it first appears…  However, I took a couple of pictures of the process and then looked at my camera later and found nothing.  I have had an issue or two with it lately, but never this.  So anyway, we will have to make do without the extra pictures.

Dried & drying noodles

Homemade Noodles
2 cups all-purpose flour
1/2 teaspoon salt
2 egg yolks, beaten
1 egg, beaten
1/3 cup water
1 teaspoon olive oil

1. Mix 1 3/4 cups of flour and salt together in mixing bowl.  Make a large well in the middle of the bowl and drop in your beaten yolks, egg, water and oil.  Bit by bit, stir in the flour into your well mixture.  (I find that using a fork is the easiest way to incorporate the flour into the egg mixture.)  At this point, it should look like dough, although it will be quite sticky still.
2. Turn the dough out onto a floured work surface and knead in the remaining 1/4 cup of flour.  Continue kneading for about 8-10 minutes.  (You should be able to knead the dough without it sticky all over your hands.  You can continue adding small amounts of flour if the dough is still too tacky.) The dough should be smooth and stretchy after kneading. Cover it with plastic wrap and let it sit for 10 minutes.
3. After letting the dough rest, cut it into 4 equal sections.  Sprinkle flour on the cutting board and roll out the dough into a 12×9 inch rectangle (or until it’s about 1/16 inch thick—so really, really thin!  This is important, otherwise you will have very big noodles that take longer to cook.)  After rolling out the dough, let it sit, uncovered, for another 20 minutes.
4. After letting the dough rest the second time, sprinkle it with flour and very LOOSELY roll it up width-wise.  It is very important that you do not tightly roll the dough because it will all just smoosh together at this point.  After rolling up dough, cut into 1/4 inch wide strips. Immediately unroll the strips and shake off the flour.  Another option instead of rolling out the dough is to flour a pizza cutter (or pasta cutter) and cut the dough into 1/4 inch strips without rolling them.  This way you don’t run the risk of the dough smashing together!
5. After cutting your noodles into long strips, lay them on a wire cooling rack (or a pasta drying rack if you have one).  The noodles should dry for 1-2 hours or until they are completely dry before storing them.  Snap noodles into 2-3 inch long pieces and store in an airtight container in the refrigerator or freezer.  (My cookbook says they’ll only keep for about 3 days in the refrigerator, so I’d pop them in the freezer so all that work doesn’t go to waste so quickly!)
6. Enjoy in chicken noodle soup recipe above!  Fresh noodles only take about 2 minutes to cook in boiling water. If they’re frozen they’ll take a couple of minutes longer.

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