Chicken and Noodle Soup

This is a wonderful meal to prepare on a cold winter day. I usually just use store bought chicken stock for my soup. But this time I had leftover chicken carcass from a roasted chicken (another recipe for another time) I made the night before. Homemade chicken stock is so worth the time and effort.

Chicken Stock:

Ingredients

chicken carcasses, including necks and backs
1/2 large onion, quartered
2 carrots, peeled and cut
2 ribs celery, cut
1 tablespoon thyme
1 tablespoon parsley
1 tablespoon bay leaf
8 to 10 peppercorns
2 whole cloves garlic, peeled
1 gallon cold water

Directions

Place chicken, vegetables, and herbs and spices in a stockpot. Cook on high heat just until the liquid comes to a boil . Turn heat down to medium low to a low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer a few times for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for about 6 hours.

Strain stock through a fine mesh strainer into a large container discarding the solids. Cool immediately Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months.

Egg Noodles:

This is your basic old fashioned recipe for egg noodles. If you don't have a noodle drying rack just use two plastic hangers like I did...works in a pinch.

Ingredients

2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter (I always use real butter)

Directions

I use my CuisineArt with the dough blade but this can easily be made by hand.

In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and melted butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.

On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths. I usually use the pizza cutter since I do not have a noodle cutter.

Allow to air dry before cooking at least a couple of hours.

Chicken and Noodle Soup:

Ingredients

1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 garlic clove, minced
2 tablespoon butter
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups chicken stock from above recipe
1 teaspoon salt
2 cups diced roasted chicken breast

Cut egg noodles from above recipe-desired amount

Directions

In a large pot, saute the onion, carrots, celery and garlic in butter for 5 minutes or until tender. Add oregano, thyme and poultry seasoning; saute 1 minute longer. Gradually add stock; add chicken, bring to a boil. Reduce heat; cover and simmer for 15-20 minutes.

Bring liquid just up a boil. Drop in the noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Serve.