This soup features the wonderful taste of homemade chicken soup with delicious homemade egg noodles. It is delicious any time of the year, but it is especially good on brisk or cold days. In fact, the soup is really great during cold and flu season. It really is true that chicken broth helps to alleviate sore throats, soothe coughs, and helps a person get over the cold or flu a little easier.
This is just one of the ways my mother used to make chicken soup and I’ve only made a couple of changes of my own. The egg noodles can be used in other dishes, too, though they cook up great when they are put into soups or stews.
The recipe is given in two parts, one for the soup and one for the homemade egg noodles. I like adding the egg noodles once the soup is almost ready since it only takes them 15 minutes or so to cook. This means that the egg noodles can be made while the soup is cooking.
Chicken Soup Ingredients:
1 whole chicken
1 large onion, diced
3 carrots, sliced into 1/4 inch thick medallions
2 tablespoons crushed garlic
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 tablespoon powdered chicken bouillon
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon dried sage
Note: A cup of whole kernel corn can also be added to the cooking soup if desired.
Chicken Soup Instructions:
1. Put the chicken in a deep pot and add 3 quarts of water. Bring the water to a boil over medium heat, then reduce heat to low. Cook for 15 minutes, then add the onions, carrots, and garlic.
2. Continue cooking for another fifteen minutes, then remove the chicken from the pot and allow it to cool. Add the salt, pepper, sage, parsley, chicken bouillon and chives to the water.
3. When the chicken is cool enough to handle, remove the meat from the bones. Discard the bones and return the meat to the water. The skin can also be discarded if this is desired.
Egg Noodle Ingredients:
2 1/2 cups flour
3 eggs, beaten well
1/2 teaspoon salt
~ 1/2 cup evaporated milk or heavy cream
Egg Noodle Instructions:
1. Mix the flour, eggs, and salt together, then add the milk, a little at the time and mixing while the milk is being added, until you have a thick dough.
2. Continue to knead the dough for about five minutes, then cover it and let it sit for about 10 minutes.
3. Put the dough on a floured surface, sprinkle with flour and roll it out until it is between 1/8 inch thick and 1/4 inch thick.
4. Use a knife or pizza knife to cut the dough into strips that are about 1/4 inch wide and a few inches long.
Putting the soup together:
Drop the egg noodles in the cooking chicken soup, one at a time, to prevent them from sticking together. Cook the soup for about another 10-15 minutes and serve hot.
The soup can be adjusted for desired richness by lessening or adding more chicken bouillon to the cooking soup stock. My mother omitted the chicken bouillon entirely because she cooked up the feet separately in water. It might sound horrid, but the feet produce extremely rich chicken broth that can then be added to the soup stock.
Excess soup can be frozen for later use if desired. We seldom have enough that it isn’t eaten within a couple of days, though.
Homemade chicken and egg noodle soup is filling, delicious and although it requires a little more time and effort than many of my recipes, it is totally worth it. Even with the additional time and effort, it isn’t at all difficult. I’d call it a comfort food, but this soup even eclipses comfort food. If you like soup, this is one you really should try.