Grandmas Homemade-from-Scratch Chicken Noodle Soup NOODLES: Ingredients 6 whole Eggs 3 cups All-purpose Flour Preparation Instructions Rule of thumb: Two eggs per one cup of flour Make a well in the center of your pile of flour and crack in your eggs. Slowly mix together with your hands. Turn it out onto a floured surface and knead (roll, punch, push, etc.) by hand until dough becomes smooth and pliable, adding flour to the board as necessary. Let the dough rest for a little while before rolling it out. You can sort of figure on one egg per person to determine how much dough to make. Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two. When you’re ready, roll it out on a floured surface as thinly as it’ll go. The noodles will plump up quite a bit when they boil in the water, so the thinner you can roll it, the better. Cut the noodles really thin. You can use a sharp knife (if you can keep it in a straight line), a pizza wheel, or a long pizza/bread cutter. Now cook the noodles, just boil them in salted water (very important!) for probably two minutes. They cook lightning fast, so don’t let ‘em go too long. SOUP: Chicken... 3 lb whole chicken olive oil salt & pepper BROTH reserved chicken skin and bones ½ white onion 5-6 sprigs of parsley 5-6 cloves garlic salt, pepper, poultry seasoning 3 carrots, peeled and chopped 3 celery stalks, chopped 3-4 cups of egg noodles 10 C water 3 bay leaves 3/4 tsp red pepper flakes 1. Heat the oil in a large stock pot over medium high heat. Generously salt and pepper the chicken. Once the pan is hot, place the chicken skin side down in the pan. Let it sit for about 3-4 minutes until it is golden brown then flip to the other side and allow it to brown. Remove the chicken from the pan and set aside. 2. Add the onions, garlic, celery, carrots and mushrooms to the pan. Generously salt and pepper the vegetables and saute over medium high heat until the vegetables have softened, about 5-7 minutes. Add the water and use a wooden spoon to scrape off any of the brown bits stuck to the bottom of the pan. Add the bay leaves, red pepper flakes, fresh parsley, the browned chicken and 1 tsp salt and 1 tsp of pepper. Cover and bring to a boil. Once it comes to a boil, reduce the heat to low and allow to simmer for 45 minutes and the chicken is cooked through. 3. Turn off the heat, remove the bay leaves and discard. Remove the chicken and allow it to cool slightly before removing the cooked meat from the bones and chopping it up. Add the cooked chicken and noodles back into the soup. Taste the broth and add any additional salt and pepper as needed. I usually find I need to add more of both! Follow me for more amazing recipes: https://facebook/groups/SFRachelleDumas/ Order your Skinny Fiber- rachelledumas.SkinnyFiberPlus/?SOURCE=SFD Find more of my recipes here:https://facebook/groups/SFRachelleDumas/
Posted on: Fri, 19 Sep 2014 21:24:07 +0000
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