Blustery days call for a perfect Homemade Chicken Noodle Soup Recipe.
SIMPLE STEW AND SOUP RECIPES:
10 Homemade Stew and Soup Recipes for Fall and Winter
1 tablespoon water
1 tablespoon milk
1/2 teaspoon salt
1 tablespoon lard, melted and cooled
2 to 2 1/4 cups all-purpose flour
1 scant teaspoon baking powder
2 tablespoons olive oil
2 onions, chopped
3 carrots, quartered and sliced
3 ribs celery, sliced
1 chicken, cut into pieces, fat not removed (6 to 7 pounds)
2 quarts (8 cups) chicken broth
4 cups cold water, more or less as needed
4 sprigs fresh parsley
3 sprigs fresh thyme
1 bay leaf
Salt and pepper, to taste
To make noodles, combine eggs, water and milk in large bowl. Beat well with electric mixer on medium speed for 1 minute. Add salt and lard, and beat well.
In medium bowl, whisk 2 cups flour with baking powder. Gradually beat into egg mixture on low speed. With rubber spatula, stir in more flour, up to 1/4 cup if needed, to make stiff dough.
Turn dough onto floured board and knead into ball. Sprinkle additional flour on board and roll out dough to 1/16-inch thick. Using pizza wheel, slice dough into strips 1⁄4-inch wide, then slice again in half crosswise. Transfer noodles to wire rack and cover loosely with lint-free cloth. Let dry for 2 hours.
To make soup, heat oil in soup pot over medium heat. Add onion, carrots and celery; cook, stirring often, until softened, about 10 minutes.
Add chicken, broth and enough cold water to cover ingredients by 2 inches. Bring to boil; skim off foam that rises to surface. Add parsley, thyme and bay leaf. Reduce heat, cover and simmer until chicken is tender, about 2 hours.
Remove chicken from pot and set aside to cool. Remove and discard bay leaf, parsley and thyme sprigs. Let stand for 5 minutes. Skim off fat. Pull chicken from bones; set aside.
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