Friday, November 4, 2011

Chicken Noodle Soup

This recipes almost fills up my 8 qt stock pot. The egg noodles are sturdy and hold up to freezing. Just thaw & reheat. Better than the canned stuff!

1 large softball size onion, chopped
1/2 bunch of celery, chopped- including the greens at the top!
1 lb. carrots, sliced
1 tbsp butter
1 tbsp (or more) parsley
1 tsp garlic (fresh or powder)
1/2 gallon of chicken stock
3 boneless chicken breasts (about 8oz.-1lb.)
Water to fill pot
Salt & Pepper to taste

Saute onions, celery, & carrots in butter over medium until they have some caramel color and the onions start to turn translucent- about 5-8 minutes.
Add parsley & garlic.

Add stock and chicken breasts. Bring to a boil. Poach chicken breasts about 20 minutes. Remove chicken from pot to a cutting board or plate. Let cool until you can handle it, then use two forks to shred chicken into bite size pieces.

Add chicken back to the stock pot. Fill the pot the rest of the way with water (or more stock if you think it needs the extra flavor).

Simmer on low while you prepare noodles.

2 cups flour
4 eggs
1 tsp salt

Using your bread machine (can be done in a big mixing bowl by hand, too), add flour, eggs, & salt to the bowl with paddle attached. Set machine to "dough" setting. Run for 10 minutes. You may need to add a little more flour or a 1/2 tsp of water at a time until the dough is a smooth, slightly sticky ball. 10 minutes total ensures that the dough is mixed and kneaded the proper amount of time. After time is up, stop machine, and rest dough for 10 more minutes.

Using pasta machine, roll sheets of dough out to thickest setting. Take each sheet, roll it up, and slice 1/2" spirals. Unroll the spirals into long noodles.

Heat soup to a boil. Add pasta to the soup, breaking noodles into smaller lengths if desired. Pasta will be finished cooking in 5 minutes.  Serve immediately or portion for freezing once slightly cooled.