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Homemade Chicken Noodle Soup
1 chicken back (approx. 1 lb) or other chicken pieces
1/2 small onion diced*
2 stalks celery chopped*
2 Carrots thin sliced*
*(the three veggies are approx 1/2 cup each)
1 teaspoon bacon grease or olive oil
1 teaspoon salt
Course fresh ground pepper to taste
Dash garlic powder
1 teaspoon dried parsley or 1/2 teaspoon fresh fine-chopped
8 to 10 cups water
In stock pot or Dutch oven on medium-high heat over stove heat bacon grease or olive oil. Add onion , celery, and carrots. Simmer until softened. Add salt , pepper , and garlic powder. Stir and move mixture to edges of pot to make room for chicken. Place the chicken back skin side down and brown. Add water, and parsley. Bring to boil, reduce heat to low cover and simmer for a minimum of 1 hour, longer for more flavor. Remove chicken with tongs placed on a plate and let cool to the point you can work with it. Remove and discard skin. Pick meat from bone and place meat back in the pot. About 15 minutes before serving bring to boil and add homemade egg noodles. Cooked until noodles are done and serve. See my Egg Noodle recipe below.
For this soup I like to add the noodles right after making them instead of letting them dry. The amount of noodles is up to you, remember they increase in size. If you have never had, healing soothing, chicken noodle soup with lumpy and deformed home made noodles... "well you aint lived yet".
Egg Noodles
2 cups all-purpose flour
3 large egg yolks
1 large egg
1 teaspoon salt
1/3 to 1/2 cup water
Place flour in a standing mixer with dough hook on slow speed. Add egg yolks, egg and 1 teaspoon salt, mixing for 1 minute. Add the water 1 Tablespoon at a time, until dough is stiff but moist and easy to roll.
Divide dough in 4 equal parts. Roll one part at a time on floured surface into thin rectangle, bout 1/16 of an inch thick. Using a knife or pizza cutter make strips quarter to half inch wide, and 2 to 3 inches long. Lay strips on paper towels or pasta drier until stiff and dry, about 2 hours.
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Chicken Noodle Soup wih Home Made Egg Noodles
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Category: Recipes
Prep Time: Cook Time: Total Time:
Homemade Chicken Noodle Soup
1 chicken back (approx. 1 lb) or other chicken pieces
1/2 small onion diced*
2 stalks celery chopped*
2 Carrots thin sliced*
*(the three veggies are approx 1/2 cup each)
1 teaspoon bacon grease or olive oil
1 teaspoon salt
Course fresh ground pepper to taste
Dash garlic powder
1 teaspoon dried parsley or 1/2 teaspoon fresh fine-chopped
8 to 10 cups water
In stock pot or Dutch oven on medium-high heat over stove heat bacon grease or olive oil. Add onion , celery, and carrots. Simmer until softened. Add salt , pepper , and garlic powder. Stir and move mixture to edges of pot to make room for chicken. Place the chicken back skin side down and brown. Add water, and parsley. Bring to boil, reduce heat to low cover and simmer for a minimum of 1 hour, longer for more flavor. Remove chicken with tongs placed on a plate and let cool to the point you can work with it. Remove and discard skin. Pick meat from bone and place meat back in the pot. About 15 minutes before serving bring to boil and add homemade egg noodles. Cooked until noodles are done and serve. See my Egg Noodle recipe below.
For this soup I like to add the noodles right after making them instead of letting them dry. The amount of noodles is up to you, remember they increase in size. If you have never had, healing soothing, chicken noodle soup with lumpy and deformed home made noodles... "well you aint lived yet".
Egg Noodles
2 cups all-purpose flour
3 large egg yolks
1 large egg
1 teaspoon salt
1/3 to 1/2 cup water
Place flour in a standing mixer with dough hook on slow speed. Add egg yolks, egg and 1 teaspoon salt, mixing for 1 minute. Add the water 1 Tablespoon at a time, until dough is stiff but moist and easy to roll.
Divide dough in 4 equal parts. Roll one part at a time on floured surface into thin rectangle, bout 1/16 of an inch thick. Using a knife or pizza cutter make strips quarter to half inch wide, and 2 to 3 inches long. Lay strips on paper towels or pasta drier until stiff and dry, about 2 hours.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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