Let the week of LOVE continue! You guys [y’all?] I am in LOVE with this chicken noodle soup. It all started with a recipe I saw on Facebook, posted in the comment of a photo. My friend from Bloomington made this soup for her family and a bunch of people were asking for the recipe cause it looked awesome. Lindsay posted the recipe and I made it. And we loved it. And I may never make another chicken noodle soup as long as I live.
Though these photos hardly do the soup justice, you must promise me that you’ll make it! Promise? Good.
This soup undoubtedly is so good because of two things: white meat. Dark meat. Homemade noodles. Wait–that was three things. Oh well. You basically cook the chicken low and slow on the stove with some buttery vegetables, shred the meat, add some broth, add the noodles, and devour. While the chicken is a-going, you make some noodles. No big deal, right? The noodles are actually pretty simple to throw together. Mine were a little thicker than I’d like–they were almost like dumplings–but they were still delicious.
And you know what the best part of making my own egg noodles was? [Besides how good they taste???] They’re the first recipe I’ve tried as part of my 30 before 30 project! I should really make more of an effort to get on that. The months are tickin’ away. I think I may have a problem making some of the other items on my list because I’m just going to want to make these noodles all the time though! Thanks Lindsay for the great recipe.
Lindsay's Chicken Noodle Soup
from my friend Lindsay
- 1 whole chicken [4-6 pounds]
- 2 bay leaves
- 3 tablespoons butter
- 1 1/2 cups celery, diced
- 1 1/2 cups carrots, diced
- 1 1/2 cups onion, diced
- freshly ground pepper
- 4-8 cups chicken broth
- 1 recipe egg noodles [see below]
Place one whole chicken and bay leaves in a large stockpot, then cover completely with water [just barely covered]. Salt water, then bring to a boil.
In a skillet, melt butter then sauté celery, carrot, and onion until crisp-tender. Season with pepper as desired. Add to pot with chicken, then cook until chicken is fully cooked with an internal temperature of 170 degrees.
Remove chicken from pot, then remove meat from bones, shred, and return to pot. Add 4 cups of chicken broth, then egg noodles–recipe below–and boil until al dente. If necessary, add up to 4 additional cups of chicken broth to thin out soup.
Homemade Egg Noodles
- 2 cups flour
- 2 teaspoons salt
- 3 egg yolks
- 1 egg
- 1/4-1/2 cup water
On the countertop or in a large bowl, mix together flour and salt. Next, add egg yolks and whole egg. Mix thoroughly. Add water, 1 tablespoon at a time until dough comes together.
Knead dough for 10 minutes until smooth and pliable. Cover and let rest for 10 minutes. Divide into 4 parts, then roll out each part 1/8-1/4 inch thick. Gently cut into noodle strips, then place on a kitchen towel. Repeat until all dough has been cut, then let noodles dry for 2-3 hours.
Use in any recipe calling for egg noodles, boiling to al dente as usual.
Note: Noodles can be made in advance, storing in an air-tight container at room temperature [NOT refrigerated] for up to a month.