Real Homemade Chicken Soup

Real Homemade Chicken Soup

Real Homemade Chicken Soup

The real deal. This is the best chicken soup I’ve ever had. Last weekend, when it was so cold and awful everywhere we were stuck in side for probably the umpteenth time this winter. Everyone was sick, again for the umpteenth time and so I decided to make chicken soup as a cure for what ailed up. This soup is different than any other soup on my site because it’s actually made from a real chicken, two of them to be precise. Now don’t tell, but I have to admit that normally, even when I have made a baked chicken I don’t bother to make broth from the carcass. It’s terrible, I know. I can hear broth purist now saying things like, but it’s so easy to do, why would you waste it? Of course they are right, but there are only so many hours in a day and only so pure that you can be. So typically, when I  make chicken noodle soup I just use canned/boxed broth and go on my merry way. However, that gets you mediocre soup if the star of the soup is the broth (as it is in good chicken noodle soup). I wanted soup that was different and really, really good. So I bought a chicken, then roasted and boiled it along with some lovely aromatics for HOURS. And it was so worth it. In the end I had gorgeous, velvety broth that needed only a little bit of pasta and carrots and some of the boiled chicken to turn it into magic. Heck, you could drink this broth straight it’s so flavorful, but I do like the soup below the very best. I’m now hoarding my extra jars of it for the next major snowfall or round of common colds. I’ve even sworn to do better with my chicken carcasses. Now that’s some soup!

Noodle Ingredients

  • 1 egg

  • 1 c flour

  • ½ tsp salt

  • 2 tbsp broth (or milk)

  • 1 tbsp chicken fat (opt)

Broth Ingredients

  • 1 2.5 lbs fryer chicken

  • 3 carrots

  • 3 celery ribs
  • 1 onion

  • 3 cloves garlic

  • 1 bay leaf

  • 1 tsp thyme

  • 1 tbsp Parley

  • 3/4 Celery diced

  • 3/4 c Carrots diced

 

Directions

  1. Cook chicken in water to cover plus onion, garlic, carrots and celery for two hours.
  2. Combine all noodle ingredients and let dough ball sit minimum 1 hr.
  3. Cool chicken and pull meat from the bones. Add back into broth along with new carrots, celery, parsley, bay leaf and thyme. Heat over low heat.
  4. Roll out noodles to 1/8 in thickness. Cut to desired shape and thickness (if I’m in a good mood next time I make these I’m going to let my kids loose on the dough with my mini cutters.) and add to pot. Cook 30 minutes. Taste for salt and pepper

Real Homemade Chicken Soup

Real Homemade Chicken Soup

 

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