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| The octopus and shark love this soup! |
I realize that there are many recipes for chicken noodle soup this is my most requested recipe. In fact, I just had a few people ask me a couple days ago for this recipe. Here is the problem…I don’t really have a recipe, it’s something that I just throw together and it turns out different every time. I understand that there are cooks out there that need exact measurements, however, if you can be a little less rigid while cooking, I recommend trying this soup. Who doesn’t love chicken noodle soup?
It all starts with a good stock. I usually make my own. It’s easy and it’s better for you than the store bought kind. Less sodium and preservatives. Here is the loosely translated recipe. The only thing that you really have to measure are the ingredients for the noodles. One more tip I’d like to share – if you don’t like a vegetable I have on the list, don’t add it. If you have another favorite use it instead. I say have fun and go a little crazy. I really don’t think you can mess this up. You can freeze the leftovers. It’s still tasty later – it does make quite a big batch.
Something else that I like to do – before you add the noodles pour half the soup into another pan – thicken the broth up with either a little cornstarch (like you are making gravy on Thanksgiving) or add chopped up potatoes. If you use potatoes bring to a boil until potatoes are cooked. I then pour my thickened soup into a pie pan add my favorite pie crust on top and turn it into a chicken pot pie. Another fun variation? Add a little cream to my soup to make it a little creamy. Like I said- you really can do so many delicious things with this recipe.
1 whole chicken fryer – cleaned and ready to cook – don’t cut it up.
2 Large Onions – I like yellow or sweet onions – one for stock, one for soup
Carrots – peeled and rough chopped – some for stock and some for soup
Celery – washed and rough chopped – some for stock and some for soup
1/2 – 1 pound Mushrooms – cleaned and sliced thick
2-4 Zucchinis – washed, cut into 1/4 inch slices
Peas – fresh or frozen
2-3 cloves garlic – fresh is best – minced
Basil – dried
Oregano – dried
Sea Salt
Pepper
Thyme – dried
Directions:
I put my whole fryer in a large stock pot. Fill with water to cover about 3/4 of the chicken – add onions, celery, carrots, garlic, salt, pepper, basil, oregano, basil, thyme. Cook on medium high heat until chicken is cooked through – about an hour. I like to do this the day before. Remove chicken from the pot and let cool. Drain the stock through a fine strainer and discard the veggies. Keep the stock. Once chicken has cooled to touch remove skin and either shred or cut the meat into bite size pieces.
Next take the stock pot you were using and add about 2-4 cups of water. Add stock back. Add garlic, basil, oregano and thyme. Add remaining onions, carrots and celery. Bring to a boil and reduce heat to simmer. Cook until onions become translucent and carrots are tender. Add in mushroom, zucchinis, peas and chicken. Taste stock – adjust seasonings to your liking. Once it comes to a boil again, add the noodles and cook for about 2-3 more minutes. Serve immediately.
Noodles:
2 C flour
1/2 tsp salt
4 eggs
Mix all ingredients together until dough forms (I do this by hand), knead until smooth and soft. Let rest for about 10-15 minutes. Roll out dough to desired thickness (I personally like thicker noodles). Cut into rectangles or other shape and toss with a little flour to keep from sticking. Once they are all rolled and cut – throw them into the boiling chicken soup and cook for 2-3 minutes. Serve immediately.
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