Chicken Noodle Soup

Tuesday, June 30, 2020

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Nothing channels "warm and cozy" like a bowl of chicken noodle soup. And although we're not going to allege that our version is better than your grandma's, we don't think it's pretty darn good. There is one main thing that make a great chicken noodle soup. STOCK. Make your own stock. You have a whole chicken. Make a great stock. Bring your stock to a boil and then to simmer. Then take a big ole' spoon and skim off the foam and the fat.

Ingredients

Chicken Stock

1 whole chicken

1 medium yellow onion, chopped

3 large carrots, peeled and cut into large chunks

3 stalks celery, chopped

2 Tbsp. whole black peppercorns

Egg Noodles

2 large eggs

1 tsp. Kosher salt

2 Tbsp. whole milk

1½ cups all-purpose flour

Assembly

2 medium carrots, peeled and diced

2 stalks celery, diced

2 medium russet potatoes, peeled and diced

Instructions

Chicken Stock

Heat 1 Tbsp. of olive oil, in a stock pot, over medium-high heat.

Add the onion, carrots and celery to the pot and saute until the vegetables become soft. Approximately 5 minutes.

Thoroughly season the chicken with salt and add to the pot.

Add 12 cups of water to the pot along with the bay leaves, thyme and peppercorns.

Bring the stock to the boil.

Reduce heat; simmer, skimming occasionally, until stock is deep amber and chicken is falling off the bone, 1½ – 2 hours. Seasoning with salt along the way.

Remove chicken and allow to cool. Strain stock into a clean large heavy pot.

Once cooled, shred the chicken meat and discard the carcass.

Egg Noodles

Add the eggs, salt and milk to mixer bowl. Mix thoroughly.

Slowly add the flour to the mixer. Mix until the dough forms and the flour is thoroughly incorporated.

If the dough is still a little sticky, add more flour, 1 tablespoon at a time.

Roll out onto a lightly floured counter until a little less than ¼" thin.

Using a sharp knife or pizza cutter to cut the noodles into long strips, however thick or thin you would like. Then cut each long strip into the lengths you would like as well.

Lightly flour the noodles to help make sure the noodles don't stick to each other.

Assembly

In a stock pot, bring the chicken stock to a simmer.

Add the carrots, celery, pltatoes and simmer until the vegetables become fork tender. Approximately 5 - 7 minutes.

Add the chicken and egg noodles.

Season to taste the soup with salt and pepper