How to Make Chicken Noodle Soup

I'm going to teach you how to make chicken noodle soup.  If you've never tried it you must learn.  If you already know, then you can probably teach me a few things. Here's how I make it. 

First, I pull a chicken out of my deep freezer.  I put it in a large stockpot and fill the pot up with water (about 3/4 full). 

I  boil it a long time (especially since it's frozen). Just guessing maybe 3 hours?  When you are able, start picking at it and kind of pull the chicken apart.  It will cook a little faster this way.

When the chicken is completely cooked, separate the liquid from the chicken. I use a colander to pour the liquid into a different bowl. Let the chicken stock (liquid) sit until it cools a little, then put it in the refrigerator so the fat will separate from the stock.  I do this overnight.

Next, get your chicken out of the pot and begin separating the the good from the bad.  You want to remove all of the fatty skin and bones.  Keep the good meat. This is what the chicken  looked like before I started.

And when I was finished...

The next day I pulled the chicken stock out of the refrigerator

Get a spoon and remove the white solid layer of fat

Put the separated chicken stock into a pot and turn the stove onto medium-high

Add in onions

And then add in carrots & chicken bouillon cubes

(I generally use Wyler's) I used five of them to start with

Throw in the chicken too (not pictured).  Let it boil until the carrots are cooked.

 In the meantime it's time to make my mom's noodles.

You will need:

1 whole egg

4 egg yolks

2 teaspoons of vegetable oil

2 teaspoons of water

1 1/4 cups flour

1 teaspoon of salt

Mix eggs, oil and water.

Add flour and salt, mix well until dough forms into a smooth ball. (Okay, so this doesn't exactly look like a "smooth ball".  It was getting there. 

Divide the dough in half. Roll each half out on a floured surface until it is very thin.

 Leave the rolled out dough out to dry for one hour. 

Then cut it into noodles. I like thick, wide noodles like these.

Drop into boiling chicken stock and cook 10 minutes or until done. I boiled

mine a lot longer than that...but again, I like the thicker noodles.

And the finished product...

What a perfect ending to a very cold January day!

Go HERE for the printable version of chicken noodle soup

Go HERE for the printable version of egg noodles.



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Corn & Potato Chowder

1 teaspoon oil
2 teaspoon sherry (okay to omit if you don't have it on hand)
1 cup chopped onion
1 cup sliced carrots
2 stalks of celery, chopped
2 cups red potatoes
1 bay leaf
1 cup vegetable broth
1 cup skim milk
1 cup corn
cayenne pepper to taste

In large, heavy saucepan, heat oil and sherry until bubbling.  Add onion and saute 5 minutes (if mixture appears dry add 1-2 teaspoons of water).  Add carrots, celery, bay leaf, potatoes and stock.  Cover, bring to boil and cook over medium heat for 10-15 minutes or utnil potatoes are tender.  Discard bay leaf.  Puree one cup of  soup in blender, then return to pot.  Season with cayenne pepper.

**If time doesn't allow you don't have to blend the soup in the blender.  Most of the time I don't.
This is a great soup for those cold winter days.  Pin It

Baked Potato Soup

5-6 Medium Potatoes
3 T Butter
1 C. Diced, Onion
2 T Flour
4 C. Chicken Stock
2 C. Water
1/4 C. Cornstarch
1 1/2 C. Instant Mashed Potatoes
1 t. Salt
3/4 t. Pepper
1/2 t. Basil
1/8 t. Thyme
1 C. Half & Half

Garnish:
Shredded Cheddar
Bacon, Crumbled
Green Onions, Chopped

Bake potatoes for one hour at 400 degrees, let potatoes cool. Skin & chop. Melt butter in large saucepan, saute onion until light brown. Add flour to onions to make a roux. Add stock, water, cornstarch, mashed potato flakes and spices to the pot. Bring to a boil. Reduce heat, simmer for 5 minutes. Add baked potatoes and half & half. Bring soup back to boil. Reduce heat, simmer for another 15 minutes. Garnish with cheese, bacon & green onions. Enjoy! Pin It