Old-Fashioned Chicken Noodle Soup

4 Apr

We found a way to re-purpose last weekend’s 2 oven-roasted chickens into yet another meal. This morning I received an email from Aunt Mimi (who is such an amazing cook – I have so much to learn from her) – checking in to see if we would be making another trip to the market, and suggesting we try this recipe. So tonight, we made Old Fashioned Chicken Noodle Soup.

Bowl of Old-Fashioned Chicken Noodle Soup

I know it sounds a little boring, but in retrospect, I think it was the best thing we could have done with our first pot of stock.  This recipe really brought out the flavor of the stock, so we could test it out without overpowering it with other strongly flavored ingredients.

Steve Chopping!

We’re also running in the 10 mile Cherry Blossom Festival race tomorrow morning, and I’m fairly certain Steve appreciated that we made this and not the spaghetti I had been threatening to make tonight for the last two days. This sounded like a perfect way to hydrate and get in some much needed carbohydrate energy.

Veggies for Soup

Here is the recipe from “Above and Beyond Parsley”
Serves 6 – 8

Old-Fashioned Vegetable Soup with Homemade Noodles

1 T. Butter
1 lg. onion, chopped
2 cloves garlic, minced
4 carrots cut into medium slices
4 celery stalks, cut into medium slices
1 T flour
2 large tomatoes, peeled and chopped (Mimi prefers canned, we used fresh, and I now agree with her – too much effort to peel those tomatoes – right, Steve?)
Salt and pepper, to taste (we didn’t use any because the stock had all this already)
4 small pieces lemon zest, finely chopped, to garnish (didn’t need)
1 large clove garlic, finely chopped, to garnish (didn’t need)
1/2 c. parsley, finely chopped, to garnish – (Mimi assures me this is optional – we didn’t use it)
Egg noodles (On Mimi’s suggestion, we bought pre-made, but fresh, refrigerated noodles – but it would be fun to make these from scratch one day)
4 1/2 c. Chicken stock
2 chicken thights (I added two diced chicken thighs to the recipe)

In a large pot, melt butter and saute onions and garlic for 5 minutes or until limp. Add carrots and celery and saute for 3 minutes. Sprinkle flour over all. Cook, stirring constantly with a wooden spoon, for 2 minutes. Slowly add broth, continuing to stir constantly. Simmer for 30 minutes.

Add tomatoes (and chicken), salt and pepper to soup mixture. Cover and simmer for 10 minutes. Drop noodles into soup (if using homemade or frozen) and simmer for 4 minutes. Sprinkle with lemon zest, garlic and parsley and serve.

To make noodles:
1 t. melted butter
1/4 t. salt
1 egg
2/3 cup flour

In a bowl, combine butter, salt and egg with a fork. Work in flour by hand to form dough. Roll into a ball and wrap in plastic until ready to use. 30 minutes before serving, roll dough out on floured board as thinly as possible. Cut into 1/2-inch strips and lightly toss with flour. Set aside until ready to drop into soup.

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