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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 104.3
  • Total Fat: 1.2 g
  • Cholesterol: 32.9 mg
  • Sodium: 204.5 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 8.3 g

View full nutritional breakdown of Heritage Chicken and Home-made Noodle Soup calories by ingredient
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Heritage Chicken and Home-made Noodle Soup

Submitted by: CHEFJUNE

Introduction

Walking into into Grandma's house after an 8 hour was like walking into heaven. She made the best pot of chicken soup I've ever eaten and I can still smell immering on the stove. I was fascinated by Grandma making the noodles right on the counter with NO Bowl! We would sit around the table talking for hours wondering when that wonderful goodness was going to be ready. There's still nothing like home made noodles from scratch and so easy! Walking into into Grandma's house after an 8 hour was like walking into heaven. She made the best pot of chicken soup I've ever eaten and I can still smell immering on the stove. I was fascinated by Grandma making the noodles right on the counter with NO Bowl! We would sit around the table talking for hours wondering when that wonderful goodness was going to be ready. There's still nothing like home made noodles from scratch and so easy!
Number of Servings: 30

Ingredients

    Soup:
    8 cups cold water
    1-4 pound heritage chicken
    8 cups cold water (for soup stock)
    2 large onions (about 2 pounds),diced
    2-1/2 pounds carrots, diced
    7-10 celery stalks,cut down middle and sliced thinly
    2 T sage ground or 12-15 fresh leaves, thinly sliced
    2 T "Better Than Boullion" chicken base (reduced salt)
    1/2 teaspoon fresh thyme leaves
    1 teaspoon salt (optional to finish with)


    Noodles:
    2 cups + 1/2 cup flour
    3 large eggs
    1/4 cup milk
    1/2 teaspoon sea salt

Tips

I cook my chicken the day before and let it cool overnight so I can strain the fat off. You can also make the noodles before heating the stock - especially if you think it may take you a bit more time. It wont hurt the noodles to sit on the counter up to 2 hours so enjoy!


Directions

In sauce pot place water and chicken.. Bring to a boil and reduce to a simmer for 1-1/2 hours. Cool overnight in fridge. Cut up the Veggies and store covered in the fridge for ease tomorrow.
Next day, remove fat from top and put the pot back on the stove, Remove bird from stock and debone, set aside. Add the second 8 cups of cold water to the stock, add all the veggies and herbs. Bring to a boil then reduce to a simmer.
While the stock is heating, make the noodles:
Thoroughly clean and sanitize your counter! Place 2 cups of all purpose flour on the counter. Take the measuring cup and press down in the middle, swirl, and compress the flour against your hands to form a bowl. Make it about twice the size of the bottom of the 1 cup measuring cup. Crack the eggs into the middle of the flour first.
Pour the milk into a cup and add the salt to it. Stir until well mixed then add to the eggs in the middle. With a fork, begin to stir the eggs in a circle-just like you would if you had a bowl. - They will automatically begin to pull more flour into the center. Be patient and watch the edges of the "bowl" for leaks.. Just press the flour bowl together if you develop one. Pretty soon the mixture will become thickened and you can push the flour from the edges into it. The dough will be slightly sticky when done and will form a ball. don't over mix..shape into a cylinder for ease of rolling. Set aside. Clean the counter(keeping the bits to add to the dough) and sprinkle part of the 1/2 cup of reserved flour onto the counter. Place the dough on..flour top and a rolling pin and roll out-adding flour to counter and top to keep from sticking. Roll til about as thick as the side of a coffee cup. With a pizza cutter, thinly slice the noodles (I actually use a straight edge that is dedicated to my kitchen and sanitized!) When the noodles are cut sprinkle any remaining flour on them. The using a spatula, lift the noodles up in the air and let them drop back down.. this will spread the flour on the sides and keep them from sticking. They can rest at this stage a a couple of hours.
Now back to the soup pot! Test your veggies for doneness - they should be tender but not mushy.. Bring back to a boil and ddd the noodles a handful at a time.."sprinkling" them down on the stock.. They will rise to the top. After all noodles have been added, stir and reduce heat to a low boil and cook for eight minutes.. Garnish with a little fresh parsley and serve hot!

Serving Size: makes 30 1-cup servings





TAGS:  Poultry |

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