Thursday, August 6, 2009
Homemade Chicken Noodle Soup ~ for Chavonne :0)
Homemade Chicken Noodle Soup
1 whole Chicken (make sure you have taken the "innards" out)
Salt, pepper, onion powder, garlic powder, basil and bay leaf
6 chopped Red Potato with skins on
3 cups baby Carrots
1 white or yellow onion chopped
1 can whole kernel corn
Last add Homemade Egg Noodles (recipe below) Thanks Wendy!!!
2 eggs slightly beaten
1 cup warm water
2 tablespoons canola or olive oil
1 teaspoon salt
3 cups all-purpose flour
Mix all ingredients together with an electric mixer (I use my Boche) until a dough is formed. Roll out thin (1/8-inch or so) on a heavily floured surface. Cut into short, thin strips with a pizza cutter. Dredge heavily in flour before adding them to the pot of chicken soup. Once dropped into the soup, mix soup thoroughly. Add a handful of noodles at a time.
In a large pot boil a whole chicken (make sure you have taken the "innards" out). (Place chicken in pot and add water until chicken is covered. Add salt, pepper, onion powder, garlic powder basil and bay leaf. Then bring to a boil. Simmer for about 3-4 hours.) Remove chicken from broth. Reserve broth.
Take meat off of bones. Discard all fat, bones and cartilage. Add chicken meat back into pot of broth. Add more water and spices (salt, pepper, onion powder, garlic powder, basil and bay leaf). You want to leave about 5 (or so) inches between water level and top of pot. Bring to a boil.
3. Add Veggies: Boil until semi soft
Add homemade egg noodles and stir. Let boil for 5-10 minutes, then serve hot.