Chicken Noodle Soup

Chicken Noodle Soup Recipe:

Chicken Stock:
Take a chicken carcass (get a rotisserie chicken at Costco or Shop-n-save, carve it and save the carcass! They make the BEST chicken stock!) and cover it with water (4-6 quarts depending on the size of the chicken, for a small grocery store chicken, use 4 quarts, a 3 lbs chicken use 6 quarts). Bring to a boil. Reduce heat and simmer for at least an hour to make stock. (The longer you simmer the chicken, the better the stock! I set my crockpot on high for 8 hours and have the best tasting stock!) Remove chicken and place into a bowl to cool. Line your strainer with a paper towel and place over a stock pot (or back into the crockpot). Pour stock slowly into the strainer, changing the paper towel if needed (if it gets coated in fats/oils you’ll need to replace it). Bring stock back to a simmer and season with 2 tsp salt, 1 tsp pepper, 1 tsp paprika, 1 tbs parsley.

Add for Soup:
Dice an onion and sauté in 2 tbs butter and 2 tbs olive oil with 2 tsp minced garlic. Once golden brown, add to soup. Add a cup of julienne carrots (or just cut some up, skins on) and 2-3 stalks of celery cut into bite-sized pieces. Simmer for 20 more minutes. While the soup is simmering, de-bone the chicken. Put meat right into the simmering soup. Discard the bones. Then add ¾ lbs - 1 lbs egg noodles (amount depends on the amount of chicken stock you made) ( OR MAKE YOUR OWN!!!!) and simmer until noodles are cooked (about 20 minutes).

Disclaimer: I cook by taste, so if you don’t like it, change it! This recipe is so very versatile! I add potatoes, tomatoes, etc – whatever sounds good and fits my tastes that day! This is how I made the soup the last time, I measured it out so I could share the recipe, so all of the spices are approximates 


Egg Noodles:
Stir together 2 ½ c flour and 1/8 tsp salt. Add 2 beaten eggs, ½ c milk, and 1 tbs butter. Knead until smooth (4-5 minutes). Let rest, covered, for 10 minutes. Flour counter and roll out dough ¼- 1/8 inch thick. Cut into strips to make noodles (use a pizza cutter – for a short cut, roll the dough into a log and slice off the ends, then uncurl your noodles. Make sure you’ve floured the dough well if you try this, though!). Let pasta air dry COMPLETELY before using.