"How about some homemade chicken noodle soup?" I asked
"Mmmm..., with homemade noodles?" He asked.
"Of course!" I answered.
"Yeah, that sounds good. " He replied.
And so my dinner plans were made! A chicken noodle soup with a homemade noodle recipe that comes from my MIL, who is an AMAZING cook. This is the chicken noodle soup my husband grew up with and lets face it, one that I haven't been able to beat. It is guaranteed to have magical healing and soothing properties for the worst of cold symptons (if only temporarily.)
The only problem was that it was 3:00 and I didn't have time to slow cook my chicken and make my own chicken stock... So on to plan B. I ran to my local grocery store and purchased a rotisserie chicken and two boxes of chicken stock. And started cooking.
First pull all of the meat off of your rotisserie chicken. Feel free to snack as there is more than enough chicken for your soup. Combine chicken and chicken stock in a large soup pan. Also if you want you can pour in the drippings from your chicken using a strainer to avoid any unwanted bones from falling in. You can also add any additional fresh veggies here and let them cook now too. I was too lazy.
On to the Homemade Noodles your ingredients are:
2 tbs. of milk
3 eggs
1/2 tsp. salt
2 + cups of sifted flour
Combine the first 3 ingredients into your mixing bowl.
Next sift your flour. I use my MIL's method using a wire basket and a sheet of parchment paper and 1 cup of flour at a time.
Once combined, prepare your second cup of flour and add. When the mixture starts stick together and begins to clean the sides of the bowl stop mixing. The dough should be fairly sticky. You may need more or less flour at this point. In my mixer 2 cups was perfect. Flour your work surface. Divide your dough into 2 sections. Cover both sides in flour.
Roll out your dough, picking it up and flipping it over to prevent it from sticking to your work surface.
Using a rolling pin, roll out to about 1/8 to 1/16" thickness--it's up to you!
Cut dough into strips using a pizza cutter and then let them sit for 20 minutes.
Bring stock and chicken to a boil and add your noodles. Stir and add more.
Until your pan is filled with noodle deliciousness! Mmmmm....
Now we have to have at least one vegetable here, we use frozen peas. Of course you can use whatever frozen veggies you would like.
Add a little parsley for color and your soup is ready to eat.
I love this recipe. It is one that any picky eater will eat. My children eat this soup better than any other soup on the planet and that makes me happy. My hubby loves it, of course. And it was even better the second day. Mmm Good-- Campbells has nothing on us.
For variations try adding cream to the broth at the end, or serve your soup over mashed potatoes. My MIL always serves it over potatoes and that my friends is what puts the word Comfort in Comfort Food.
This recipe feeds any where from 5-8 people depending on the portions.
Thanks for visiting!! I hope that this soup will bring as much comfort and soothing to your family as it did to ours!
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Easy Chicken Noodle Soup with Homemade Noodles
1 Rotisserie Chicken deboned
2 cartons chicken stock or 6 cans chicken broth
1/3 package frozen peas
2 tsp Parsley
Combine chicken and stock and simmer over medium low heat while making noodles.
Noodles
2 tbs milk
3 eggs
1/2 tsp salt
2 + cups sifted flour
Combine first 3 ingredients in your mixer. Sift flour and add carefully 1 cup at a time. Too much flour results in extra firm dough that is difficult to roll out. Once the dough begins to clean the sides of the bowl, remove from mixer and divide into two parts. Flour your work surface and roll out dough, flipping to avoid sticking. Cut dough into strips and let sit for 20 minutes. Bring chicken stock to a boil and add noodles a few at a time to. Noodles will take less than a minute to cook. Add frozen peas and parsley. And your soup is ready to be served. Also can be served over mashed potatoes.
Enjoy!
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