Chicken Soup and Homemade Noodles

piątek, 14 lutego 2014

Chicken Soup and Homemade Noodles

Time: 2 hrs


  • 2 1/2-3 lbs frying chicken, cut up
  • 10 cups water
  • 2 chicken bouillon cubes or 2 teaspoons instant chicken bouillon
  • 1/2 cup chopped onion
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 1 cup sliced celery
  • 1 cup thinly sliced carrot
  • 1/4 cup chopped onion


  • 1 In a 5 qt Dutch oven, combine chicken and water. Bring to a boil. Reduce heat; cover and simmer 15 minutes.
  • 2 Now is a good time to mix the noodles.
  • 3 Basic Noodles: Lightly spoon flour into a measuring cup and level off. In a small bowl, combine flour and salt; blend well. Make a well in the center. Add water, oil, and egg. Gradually work the flour into the liquid to form a dough. On a floured surface, knead the dough 2-3 minutes. Wrap the dough in a plastic bag and let rest at room temperature for 1 hour.
  • 4 Once the chicken has simmered 15 minutes, skim off any scum that has risen to the surface. Add bouillon cubes, 1/2 cup onion, salt, pepper, and bay leaf. Simmer an additional 35 to 45 minutes or until the chicken is tender.
  • 5 Remove chicken from the broth to remove the meat from the bones; cut the chicken into bite-size pieces. Skim the fat from the broth. Return chicken to the pot. Stir in celery, carrots, and 1/4 cup onion. Simmer 15 minutes or until the carrots are tender crisp.
  • 6 If you are making your own noodles:.
  • 7 While the vegetables are cooking; on a floured surface, roll out the noodle dough as thin as possible keeping the dough in a rectangular shape. Slice the dough into 1/4 inch slices into the length that you want. Hint: fold the rolled dough into thirds and slice through the thickness to save time.
  • 8 Once the carrots are tender crisp, remove the bay leaf. Bring the soup back to a boil. Drop noodles into boiling soup. Cook uncovered 5 - 10 minutes or until noodles are tender, stirring occasionally.
  • 9 Enjoy!

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