Chicken Noodle Soup

Chicken noodle soup has always been one of my favorite soups, for fall and winter. Every time I make this soup it makes the house smell deliciously welcoming. What make this soup special, is that I use Homemade noodles. You can add store bough ones, but it just wouldn’t taste the same.

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Chicken Noodle Soup

Course Soup
Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Servings 10 servings
Author Irina

Ingredients

  • 1 whole chicken throughly washed
  • 5 quarts cold water
  • 1/2 onion
  • 1 bay leaf `
  • 1 tsp dried rosemary
  • 1 Tbsp black peppercorns
  • 1 cup homemade noodles
  • salt and pepper to taste
  • 2 large carrots peeled and sliced
  • Fresh dill

Instructions

  • Place the chicken in a large soup pot. Add water, onion, bay leaf, dried rosemary, black peppercorn and salt. Cover with lid, bring the water to boil and simmer over medium low heat.
  • If you see the scum on your broth, remove it with slotted spoon.
  • Cook for 90 minutes, until chicken is tender and easily comes off the bone.
  • Transfer chicken to a large dish.
  • Strain the broth into a large bowl.
  • Wash your soup pot and pour broth back to a pot.
  • Add carrots. Bring to a boil.
  • Add the homemade noodles to the pot, turn the heat up to high and boil noodles until tender (about 7 minutes).
  • Using two forks, pull the meat from the bone and shred it slightly.
  • Return the shredded chicken to the pot when there is about 2 minutes left for the noodles to cook.
  • Add fresh dill, salt and pepper to taste.

Homemade Egg Noodles

Absolutely love these Homemade Egg Noodles! My sisters and I used to make them together when we were growing up. They are fabulous with chicken stock, or homemade Chicken Noodle Soup.

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Homemade Egg Noodles

If it's anyone's first time for making egg noodles, add the extra water or flour bits at a time until you get a dough that you can knee very easy and it will smooth out nice, when rolling on the floured surface.
Course Main Dish
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6 servings
Author Irina

Ingredients

  • 2 large eggs
  • 2 Tbsp buttermilk
  • 1 tsp salt
  • 1 1/2 cup all purpose flour (more flour for rolling)

Instructions

  • Use a fork to beat the eggs, until smooth. Add salt and buttermilk and whisk. Stir in flour, one spoon at a time, until the dough come together in a ball.
  • Flour a flat surface and roll the dough out.
  • Once the dough reaches 1/4 inches thickness, use a sharp knife or pizza cutting wheel to cut the dough. You can cut them as wide or narrow as you like, but cut them as evenly as possible ensure uniform cooking time.
  • Dust with a little flour and spread to dry.
  • Let the noodles dry for 2-3 hours.
  • Cook in 3 quarts boiling salted water for 5 minutes or until tender.
  • Drain and serve with butter.
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