Fat Chicken Noodle Soup

 

Fat Chicken Noodle Soup 

There's nothing quite like a steaming bowl of chicken noodle soup to chase away the chills and soothe a sore throat. But why settle for store-bought noodles when you can elevate this classic dish with homemade goodness? This recipe combines rich chicken broth with fluffy, homemade noodles for a soul-warming experience.

Ingredients:

• Soup:
  • 4 liters water
  • 1 large whole chicken
  • 1 carrot, chopped
  • 1 parsnip, chopped
  • 1 small celery stalk, chopped
  • 1 onion, chopped
  • Salt and freshly ground black pepper
  • Fresh parsley, chopped (for garnish)
• Noodles:
  • 2 large eggs
  • 1 cup milk
  • All-purpose flour (amount will vary)
  • Salt

Instructions:

1. Prep the Chicken and Broth:

   • Rinse the chicken thoroughly. In a large pot, combine chicken, water, and a pinch of salt. Bring to a boil over medium heat.
   • Pro Tip: Skim off any foam that rises to the surface for a clearer broth.

2. Simmer and Flavor:

   • Once boiling, reduce heat and simmer for 1 hour, or until chicken is halfway cooked through.
   • Add chopped vegetables (carrot, parsnip, celery, and onion) and peppercorns. Continue simmering for another 1-1/2 to 2 hours, or until chicken and vegetables are tender.

3. Prepare the Noodles:

   • While the soup simmers, make the noodles. In a large bowl, whisk together eggs, milk, and a pinch of salt. Gradually add flour, mixing until a stiff dough forms.
   • Knead it Out: Turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Let the dought rest in a warm room for 30 minutes.

4. Roll and Cut:

   • Divide the dough in half. On a lightly floured surface, roll out each piece as thinly as possible. Wait 10 minutes for the dought to rest.
   • Double Roll: Dust the sheets with flour and roll them out again even thinner. This ensures perfectly cooked noodles.

5. Slice and Dry:

   • Using a sharp knife, cut the pasta sheets into thin strips – the desired width depends on your preference.
   • Spread the cut noodles on a clean, dry cloth and dust them lightly with flour to prevent sticking. Wait 30 minutes for the noodles to dry. 

6. Assemble and Serve:

   • Once the chicken and vegetables are cooked through, remove the chicken and shred the meat. Strain the broth into a clean pot, discarding the solids.
   • Bring the broth back to a boil and add the dried noodles. Simmer for 10-15 minutes.
   • Return the shredded chicken to the pot and heat through.

7. Serve and Enjoy:

   • Ladle the hot soup into bowls and garnish with freshly chopped parsley.

Tips:

• Rotisserie Chicken Shortcut: For a quicker version, use a rotisserie chicken instead of whole chicken. Simply shred the meat and add it to the simmering broth along with the vegetables.
• Flavor Boost: Add your favorite herbs like thyme, rosemary, or bay leaves to the broth while simmering for additional depth of flavor.
• Leftover Love: Leftover cooked chicken and shredded vegetables can be stored in the refrigerator for up to 3 days. Simply reheat them in the broth when you're ready for another comforting bowl of soup.

This recipe for chicken noodle soup with homemade noodles is sure to become a family favorite. With its rich broth and perfectly cooked noodles, it's the ultimate comfort food that will warm you from the inside out.

You can learn to make homestyle egg noodles here.