Chicken and Homemade Noodle Soup

 This recipe was originally posted December 11,2011 but I am cooking it today and decided to share, again.  There is nothing better on a cool, rainy day than Homemade Chicken Noodle Soup with Homemade Noodles.
Enjoy!  Deloris





 Okay, you are thinking that this is a difficult task that takes all day.  But guess what, it is not. Part of the trick is to let the noodles dry.  It helps to make the stock and noodles ahead and then refrigerate them separately until you are ready to cook the dish.

First make the noodles. I leave them to dry at least 12 hours.
1 cup of Flour
1 teaspoon of salt
1 Egg
2 to 5 Tablespoons of Milk.

Sift Flour and salt together in a bowl and make a well.  Beat egg with 2 Tablespoons of milk and pour into the well.  Mix with a fork until all flour is moistened.  Add milk, if needed, 1 teaspoon at a time.  Divide dough in 2 balls. Roll out the first ball of dough very thin. I use a Tupperware brand pastry sheet that has markings on it.  When I can read through the dough, it is thin enough.  Slice into 1 inch strips and then cut the strips into 3 to 6 inch lengths.  Lay on a clean cup towel to dry and repeat with the other ball of dough.  Let the  noodles dry for at least 12 hours.  If you are making these in advance, refrigerate after drying.

Chicken Stock

1 Chicken
8 cups of water
4 Chicken bouillon cubes
2 Carrots, peeled
2 Onions, peeled
2 Leeks, white bulbs, split in half and a rinsed thoroughly
1 teaspoon of Thyme
1 teaspoon of Tarragon
1 teaspoon of Poultry Seasoning

Combine all ingredients and cover.  Place on low heat and cook until chicken is thoroughly done.  Let the stock cool down and refrigerate so that the chicken fat comes to the top.  I make this a day ahead and refrigerate overnight. Remove the chicken fat and discard.  Strain the stock from the chicken and vegetables and set aside.  Peel the meat from the bones and remove the skin.  Discard the bones and skin.  Chop the chicken and vegetables.  You can either freeze this for later use or make the soup.

To make the Soup
Measure the stock and add enough water to make 8 cups. Return the stock, chicken and vegetable to the pan and bring to a boil.  Check the soup, at this point for flavor.  If the liquid seems to taste a little thin, add  3 to 4 more Chicken Bouillon cubes.  Add salt and pepper, to taste.  Once the soup is boiling, add the dried noodles. Turn down the heat and let the soup cook until the noodles are done.  This will take about 20 minutes. Taste the noodles at about 10 minutes and keep checking until they are to your liking.  I prefer to have the noodles cooked completely.

This is a nice respite from the heavy food that is eaten this time of year.  I hope that you take the time to make this.

Enjoy!

Deloris