My Grandma gave me her 22 quart stock pot, and it has become my staple cooking pot for all soups and stews. Go big or go home right? I love making a huge batch, because whatever we can't finish in a reasonable amount of time we freeze to enjoy at a later date.
For this recipe you will need the following ingredients:
2 lbs. of carrots
1 bag of celery
onions (I opt for minced onions)
1 large whole chicken (6 lbs. or more)
salt
pepper
garlic powder
To make the broth:
1.) Place the chicken into the large stock pot. Season generously with salt, pepper, garlic powder, and minced onions.
2.) Fill the stock pot with water until it just covers the chicken. Place pot on the burner and bring to a boil.
3.) Once boiling, you'll need to boil the chicken for about 30 minutes or until it's just starting to fall apart.
4.) Scoop out chicken, and place it on a tray to cool. You'll want to make sure you get all of the chicken and no bones are left behind (if it has started to fall apart). You may want to strain the broth, but that is up to you. Once the chicken has cooled pick the chicken meat from the bones and cut it into small bite size pieces. Set aside.
While the chicken is doing it's thing, you can be working on your noodles. My family likes a very thick soup, more of a stoup (stew/soup). So I make a double batch of homemade noodles. See the recipe for a single batch of noodles below:
2 1/3 cups of flour
1/2 teaspoon of salt
2 beaten eggs
1/3 cup of water
1 teaspoon of canola oil
1.) In a large mixing bowl stir together 2 cups of the flour and salt. Make a well in the center of the dry mixture. In a small mixing bowl combine eggs, water, and oil. Add to dry mixture; mix well.
2.) Sprinkle kneading surface with the remaining flour. Turn dough out onto floured surface. Knead till dough is smooth and elastic (8-10 minutes total). Cover and let the dough rest for 10 minutes.
3.) Divide dough into 4 equal portions. On lightly floured surface, roll each portion into a 12-inch square. Let stand uncovered, about 20 minutes. Cut in strips the width desired (remember they will grow as they cook, thinner strips are better).
I wait to cut the noodles into strips until I am ready to add them to the pot.
Now back to the chicken broth...
Once you have made your noodles, removed the chicken from the pot, you can add your carrots, and celery back to the boiling broth. Continue to boil the vegetables until they are fork tender.
When the vegetables are cooked you can proceed with cutting your noodles into strips.
As soon as they are cut, drop them by the handful into the boiling pot of vegetables and broth. Don't add all the noodles at once, add them in batches. When all in the pot, the noodles will all be completely cooked in about 10 minutes.
With all of the above steps complete, lastly reduce the heat of the soup, to low (of off). Fold in the chopped, cooled chicken. Stir until everything is well combined.
Enjoy!
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| Homemade Chicken Noodle Soup w. Homemade Noodles! |
