Grandma's Chicken Noodle Soup
"Homemade stock, homemade noodles, homemade soup, with a bonus serving of homemade pasta for two at another meal. Recipe is easily doubled. Don't double noodle recipe and use them all in the soup."
photo by Chili Dan
- Ready In:
- 1hr 10mins
- Ingredients:
- 24
- Serves:
-
2-3
ingredients
-
Stock
- 1 lb dark chicken meat, skin on
- 1⁄2 lb chicken breast, skin on
- 5 cups water
- 1 small onion, quartered
- 1 carrot, peeled,cut in 5 pieces
- 1 stalk celery, cut in 5 pieces
- 1⁄8 cup parsley stems, reserve sprigs
- 2 whole peppercorns
- 2 whole cloves
- 1⁄2 tablespoon fresh thyme, minced or 1/2 teaspoon dried thyme leaves
-
Noodles
- 1 1⁄2 cups flour
- 2 eggs
- 2 teaspoons olive oil
- 2 teaspoons water
- 2 tablespoons fresh oregano, minced or 1 teaspoon dried oregano
- 2 tablespoons parmesan cheese
- 1⁄2 teaspoon salt
-
Soup
- 2 cups canned best quality low sodium chicken broth or 2 cups homemade chicken stock
- 1 carrot, peeled,sliced very thinly
- 1⁄4 cup frozen peas, thawed
- 1 tablespoon parsley sprig, minced
- 2 tablespoons freshly grated parmesan cheese
- generous grinding pepper
- salt
directions
- Stock: Cut away any obvious fat from chicken and place only dark meat chicken parts in Dutch oven or stockpot; add water, onion, carrot, celery, parsley stems, peppercorns and cloves.
- Bring to boil, skim off foam at top and then add thyme; reduce heat to simmer; simmer 20 minutes and then add chicken breast; simmer another 25 minutes until chicken is tender.
- Remove the chicken but continue to simmer broth; as soon as chicken is cool enough to handle, remove meat from bones and return bones to broth; simmer another 20 minutes.
- Noodles: While the chicken and stock are simmering, make the noodles; in a food processor, process flour, eggs, oil, water, oregano, cheese and salt 45-60 seconds to mix and knead the pasta; (if making the pasta by hand, place flour on work surface and make a well in the center; add the other ingredients to the well and mix with hands to form dough; knead on floured surface for 10 minutes); cover dough and let rest 10-20 minutes.
- Divide dough in half and roll each as thinly as possible to a 14" square; trim the edges to make somewhat straight; lightly flour the surface of the dough; roll each square loosely, as for a jelly roll; cut each roll with sharp knife into 1/4" slices; shake slices open.
- Lay half of the noodles flat in a loose, overlapping mound; cut into 2" lengths and spread them out to dry for about 15 minutes; lay the other half of the noodles out flat to dry or drape on pasta dryer; when noodles are somewhat dry and do not stick together, roll in several loose circles of a few noodles each and seal in platic bag in a single layer; use in another dish of your choice within 2-3 days.
- Soup: Strain broth and return to pot; add stock and bring to a boil; add carrots and cook 2 minutes; add peas and noodles and cook another 2 minutes; add chicken, parsley, parmesan and salt and pepper to taste.
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Reviews
-
I save the part of vegies that most would throw away. place them in a zip lock freezer bag and save for stock making. I even put broccoli stems and asparagus stems in. Turned out great. even my grandma loves it. -
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Holy Crap. This is good chicken noodle. This soup taught me the difference between soup cooked with patience and quick soup. This recipe is my only 5 star rating on recipezaar. Definitely use chicken on the bone. I recommend simmering the stock once the bones are in it for at least an hour, if not all day. I didn't have any parmesan, I only had ground cloves, and I added fresh bay leaf to the stock. I also added more carrots and celery and some onion with the pasta. And I didn't make the fresh pasta, but I will next time. Fortunately, I made a gallon of it. My camping-mates will be very pleased. -
Made this today and loved it. I've never made homemade noodles before and I do have a pasta attachment to my mixer. I used it and it was easy and fun. I added 1/2 tsp poultry seasonging to the soup. It was delicious and much easier than I thought it be. Gloria -
first i thought i was the only one that uses cloves the smell the taste i can not rave enough about this soup the only thing i did diffrent was i placed the chicken an cloves in a pressure cooker. If you want a good soup this is the only one that i have found that even comes close to my gradmothers thank you for this soup the taste is so great the smell it is just good SYMBA
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
