It has been so cold and windy lately. Perfect weather for bone broth and soup. I have been making chicken broth regularly this winter. The little boy and I drink it like tea on these cold days. I have been wanting to make some homemade noodles lately, but then what to do with them? It’s time for some hearty Chicken Noodle Soup.
First things first; I put Lola in the craft room. One, I needed the counter space for making noodles and two, I didn’t want her to see me thaw and boil a chicken.
I don’t like to use chemicals in the house, usually I don’t find the need for something so harsh. In the event that the kitchen counter or other room in the house is used for an animal operating room or something of the sort, I bust out the bleach and give everything a good scrubbing before continuing. I don’t need scratch grains or pin feathers in the noodles.
Then it was on to making the noodles. I have a few different noodle/pasta recipes that I use depending on what I am doing with them. For soup I like egg noodles made with semolina flour. It’s a more course flour; about the texture of a fine table salt, not as thick as cornmeal.
For the soup itself, I start by making a simple bone broth using the whole chicken, skin meat, bones, the whole nine yards, toss in some carrots, celery, onions, garlic and salt. I let this simmer for a few hours at least. I then strip the meat from the bones and put that in my soup pot.
I strain the broth and put about 1 quart in the soup pot with the meat and reserve the rest for later use. You can use all the broth if you wish. I only use a portion because we won’t eat a batch of soup that big and I don’t like to can it once there are noodles in it- they get too mushy.
I then add fresh chopped carrots, celery, onions, parsley and a bay leaf or two. Bring this to a simmer and cook until the vegetables are soft but not mush. Add the noodles and simmer for about 10 minutes. Salt and pepper to taste and serve with peanut butter and jelly sandwiches.
You may have noticed I didn’t give any amounts for anything except the quart of broth. It’s soup. I measure a lot of things but what goes in soup is not one of them. This I find to be personal preference. Some like all sorts of chunks and some like mostly broth. If you like chunks add lots of vegetables and meat if you don’t, use less. A little common sense and it will turn out just fine.
This is not some fancy sort of soup. It is good old fashioned Chicken Noodle Soup. When cooking with a real bone broth rather than bullion or something similar there really doesn’t seem to be a need to get crazy fancy. It will have great flavor as is. Too often any more, people are wanting to put their mark on something that has been done a million times over. It is not always necessary. Let the darn soup just be the classic goodness it already is!