Saturday, February 9, 2008

Chicken Noodle Soup

A friend called last night and asked if I could feed the college students at church, so I dug in for a recipe that would feed a big crowd! I've pretty pleased with my chicken and noodles, and most people seem to enjoy them. When we were first married, I learned how to make really good chicken stock from a Martha Stewart show. It's still the best way I've found! This is such a warm, comfort food. I leave the carrots in just to give some extra nutritional value! (and I'm getting more veggies in my kids!)

First, start with the chicken stock:
1 whole chicken (I am really trying to use hormone and antibiotic-free chicken. It's on sale at Target a lot, but you have to catch it at the right time--it goes fast!)
Celery leaves and a few stalks
4 whole carrots or 8-12 baby carrots
1 diced onion
salt and pepper
Knorr chicken bullion cubes

Put all the ingredients in a large stock pot and fill with water. Bring just to a simmer and let cook until chicken leg is nice and wiggly. Don't let it go too long or the chicken will be come stringy. You can also cut into the chicken to check that it is cooked through.
Let cool just slightly. Pull out chicken and set aside. Pull out carrots and set aside. Put the rest of the stock through a strainer to remove all the celery, onion, and other floaters.
Pull chicken of the bones and put back into stock. Slice cooked carrots and add back to pot.

While chicken is cooking or earlier in the day...
Homemade Noodles (this recipe usually to be doubled or tripled...)
1 beaten egg
2 T. milk
1/2 tsp. salt
1 cup all-purpose flour

In a mixing bowl, combine egg, milk and salt. Stir in just enough flour to make a stiff dough. Cover and let rest for 10 minutes. (A sneaky mommy will stay in the kitchen and enjoy a little sweet treat during the time...) On a floured surface roll out dough into a thin rectangle. The next step can be done immediately or dough can dry for 20 minutes--cut with a noodle cutter or cut with a sharp knife into 1/8-1/4 inch strips. (A noodle cutter works the best--I got mine at an antique store--no it's not rusty!) Also cut the rows of noodles into 1-2 in. pieces. Noodles can be taken up right away or allowed to dry. Whichever is easiest!

Shortly before serving, bring stock with chicken to a boil. Add noodles and cook for 5-10 minutes or until done. Add bullion cubes to taste. (Usually 2 cubes works well.)

Another easy way is to buy egg noodles and just cook them according to package directions in your chicken stock.