chicken noodle soup

snow, ice, freezing rain – winter is upon us here in the midwest in full force and i’ll take any excuse to eat soup and stews all day long. here’s a fantastic recipe that smelled (and tasted!) so good i wanted to swim around in the pot.

CHICKEN NOODLE SOUP (adapted from The Pioneer Woman)
1 whole chicken
6 whole carrots, diced
4 stalks celery, diced
½ medium white onion, diced
salt to taste (I used a combo of table salt & coarse ground sea salt)
1 teaspoon turmeric
ground pepper to tasted (the recipe used white, but I only had black)
1 teaspoon ground thyme
2 teaspoons parsley flakes
3 tablespoons all-purpose flour

cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. simmer for 30 minutes.

remove chicken from pot with a slotted spoon. with two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. return bones to broth and simmer on low, covered, for 45 minutes.

remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.

add the carrots, celery and onions to the pot, followed by the herbs and spices. stir to combine and simmer for ten minutes to meld flavors.

increase heat and add chicken. cook for 8 to 10 minutes.

mix flour and a little water. stir until smooth. pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. test and adjust seasonings as needed.

dish individual servings of fresh noodles into bowls and ladle desired amount of hot broth, chicken and veggies over the top – let simmer a few minutes – add salt and pepper if needed and warm your insides with delicious soup.

EGG NOODLES (also from The Pioneer Woman)
6 large eggs
3 cups all-purpose flour

*we halved this recipe since we wanted to eat it all fresh and not freeze it at all*

rule of thumb: two eggs per one cup of flour

make a well in the center of your pile of flour and crack in your eggs. slowly mix together with your hands. turn it out onto a floured surface and knead (roll, punch, push, etc.) by hand until dough becomes smooth and pliable, adding flour to the board as necessary.

let the dough rest for a little while before rolling it out. you can sort of figure on one egg per person to determine how much dough to make. example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two.

when you’re ready, roll it out on a floured surface as thinly as it’ll go. the noodles will plump up quite a bit when they boil in the water, so the thinner you can roll it, the better. cut the noodles really thin. you can use a sharp knife (if you can keep it in a straight line), a pizza wheel, or a long pizza/bread cutter.

to cook the noodles, just boil them in salted water (very important!) for probably two minutes. they cook lightning fast, so don’t let ‘em go too long.


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