Grandma’s Chicken Noodle Soup Recipe
INGREDIENTS
-
Stock
- 1lbdark chicken meat, skin on
- 1/2lbchicken breasts, skin on
- 5cupswater
- 1smallonion, quartered
- 1carrot, peeled,cut in 5 pieces
- 1stalkcelery, cut in 5 pieces
- 1/8cupparsley stems, reserve sprigs
- 2wholepeppercorns
- 2wholecloves
- 1/2tablespoonfresh thyme, minced or1/2 teaspoondried thyme leaves
-
Noodles
- 1 1/2cupsflour
- 2eggs
- 2teaspoonsolive oil
- 2teaspoonswater
- 2tablespoonsfresh oregano, minced or1 teaspoondried oregano
- 2tablespoonsparmesan cheese
- 1/2teaspoonsalt
-
Soup
- 2cups canned best qualitylow sodium chicken brothor homemade chicken stock
- 1carrot, peeled,sliced very thinly
- 1/4cupfrozen peas, thawed
- 1tablespoonparsley sprigs, minced
- 2tablespoons freshly gratedparmesan cheese
- generous grindingpepper
- salt
DIRECTIONS
- Stock: Cut away any obvious fat from chicken and place only dark meat chicken parts in Dutch oven or stockpot; add water, onion, carrot, celery, parsley stems, peppercorns and cloves.
- Bring to boil, skim off foam at top and then add thyme; reduce heat to simmer; simmer 20 minutes and then add chicken breast; simmer another 25 minutes until chicken is tender.
- Remove the chicken but continue to simmer broth; as soon as chicken is cool enough to handle, remove meat from bones and return bones to broth; simmer another 20 minutes.
- Noodles: While the chicken and stock are simmering, make the noodles; in a food processor, process flour, eggs, oil, water, oregano, cheese and salt 45-60 seconds to mix and knead the pasta; (if making the pasta by hand, place flour on work surface and make a well in the center; add the other ingredients to the well and mix with hands to form dough; knead on floured surface for 10 minutes); cover dough and let rest 10-20 minutes.
- Divide dough in half and roll each as thinly as possible to a 14″ square; trim the edges to make somewhat straight; lightly flour the surface of the dough; roll each square loosely, as for a jelly roll; cut each roll with sharp knife into 1/4″ slices; shake slices open.
- Lay half of the noodles flat in a loose, overlapping mound; cut into 2″ lengths and spread them out to dry for about 15 minutes; lay the other half of the noodles out flat to dry or drape on pasta dryer; when noodles are somewhat dry and do not stick together, roll in several loose circles of a few noodles each and seal in platic bag in a single layer; use in another dish of your choice within 2-3 days.
- Soup: Strain broth and return to pot; add stock and bring to a boil; add carrots and cook 2 minutes; add peas and noodles and cook another 2 minutes; add chicken, parsley, parmesan and salt and pepper to taste.
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