Is there anything better for the soul than a pot of homemade chicken noodle soup? Full of fresh vegetables, chunks of chicken, and thick hearty noodles. A warm satisfying broth that can ease your heart and mind. And of course what else do you want when you have a cold, chicken noodle soup of course.
You can make your own chicken broth that is salt free and full of homemade nutrition sure to cure what ever ails you. Use the remains of a roasted chicken you had for dinner another night, and any left over meat.
Place a leftover chicken carcass in a big stock pan. Fill pan about half way with water, add 1 teaspoon dried basil flakes, 2-3 whole unpeeled carrots (5-7 inches long), 2-3 stalks of celery with leaves, one whole onion cut in quarters , 2-3 whole peeled garlic cloves and a whole tomato cut in 4ths. I just throw the vegetable in don’t worry about prepping them, just throw them in. Simmer on low for several hours. All day in the crock pot works best. Occasionally remove any foam that has developed. This can add a bitter taste to your soup.
Put a colander lined with cheesecloth over a large bowl to catch broth. Carefully pour ingredients of pan into colander. Allow to drain. This will leave with a absolutely divine homemade all natural broth. When I make broth I feel like a real cook, especially when it turns out clear.
While the broth drains, separate vegetables from meat. Remove meat from bone and set aside.
Discard carcass and vegetables, I throw away everything that was simmered with the carcass. Some people add it into the pot, I don’t like to because in reality all the flavor has been simmered out. It is a personal preference at this point.
Is it soup yet? NO
Wipe out the stock pot to remove debris. Place broth and chicken back in pot. Taste the broth for saltiness, you want it slightly salty because the vegetables will absorb some of the salt.
Bring broth to a boil and add vegetables, cook 20 minutes, add noodles. At this point make sure there is sufficient liquid to cook the noodles. Add more water if needed. Cook on medium until noodles a done. Add water as needed. If the broth tastes weak 1-2 teaspoons of salt free bullion paste can be added. Salt and pepper to taste just before serving. If you are adding peas or zucchini do not add until 5 minutes before serving.
In electric bowl, stir together the flour and salt. In separate bowl combine beaten egg, water, and butter. Add liquid to flour on lowest setting. Continue to mix on a low setting mix until smooth, about 5 minutes. Turn out on floured counter, roll out thin about 1/8 thickness. Allow to air dry several hours, before cooking. Cut into desired lengths and shapes. These will thicken while cooking so try to roll thin. They will not be evenly cut, this adds the the beauty of home made noodle
Carrots, celery, onion, corn, peas, beans and zuchinni are popular vegetables used in soup. Use whatever is your preference. I often add a package of frozen mixed vegetables without lima beans. Fresh or frozen works well, canned does not. I do not put potatoes in my chicken noodle soup because I feel that with the noodles there is already sufficient starch, if you like potatoes add them. That is the nice thing about chicken soup you can add or delete whatever you want. I feel the onions in the simmering process are vital for flavor. If you don’t like onions do not put them in the second cooking.
Note: Bullion paste is found in the isle near the broths on the top shelf.
Prepared home-style noodles can be purchased if desired. These are found either frozen or dried. Fun shaped pasta is appealing with little kids as well.
- 2½ cups all-purpose flour
- 1 pinch salt
- 2 eggs, beaten
- ½ cup milk
- 1 tablespoon butter
- In a mixing bowl, stir together the flour and salt.
- Add the beaten egg, milk, and butter.
- Mix on low until dough is smooth, about 5 minutes.
- Let rest in a covered bowl for 10 minutes.
- Pour out on a floured surface, roll out to ⅛ or ¼ inch thickness.
- Cut into desired lengths and shapes.
- Allow to air dry about 2 hours, before cooking.
- To cook fresh pasta, bring large pot of salted water or broth to a boil.
- Add noodles let cook 15-20 minutes until soft