It’s been a really busy summer. My floral endeavors have pretty much taken over my creative life and I have very little room for blogging.
After four weddings this weekend and barely cooking for my family, I finally had time to prepare a home-cooked meal.
I started by making a really rich chicken stock. After simmering it for about six hours I strained it and then decided to make chicken noodle soup with homemade noodles.
It was a hit!
Here’s how I made it from start to finish.
Homemade Chicken Noodle Soup
Serves 6 or so
I’ve divided up this recipe into to parts: the stock and then the soup. You can of course start with store-bought chicken stock, but there is something so satisfying about creating your own opaque chicken stock. Plus it’s way more flavorful than anything found at the store.
Ingredients for the stock:
- 2-3 chicken carcasses
- 1-2 onions, roughly chopped
- 3 celery ribs, roughly chopped
- 3 carrots, roughly chopped
- 1/4 cup parsley, roughly chopped
- 1/2 teaspoon whole peppercorns
- 2 bay leaves
Directions for the stock:
Using pliers, crack the bones of your chicken carcasses. I actually do this after eating a chicken and freeze it until I have two or three. I also had some frozen skin-on chicken thighs that I added as well just to use them up.
Add the carcass – bones, skin and all – to a large stock pot. Add the onions, celery, carrots, parsley, peppercorns and bay leaves. Fill the pot with water. You don’t need to be exact here at all. Just fill the pot, whatever size it is.
Cover and set over high flame. Bring to a boil, turn heat to low, and simmer for several hours. I think I let mine simmer for six hours while I cleaned the house and made flowers for an elopement tomorrow.
Turn off the heat and let cool for 30 minutes or so.
Place a fine-mesh sieve over a large liquid measuring cup and start ladling the stock into the sieve. Use the back of the ladle to mash up the solids so as much liquid as possible comes out.
Toss the solids and pour the stock into jars. Repeat until you’ve strained all the stock. Store the stock in the fridge for a couple of weeks or freeze for several months.
Ingredients for the noodle soup:
- 2 tablespoons cooking oil
- 1 onion, chopped
- 2 celery ribs, chopped
- 2 carrots, chopped
- 1 pound chicken – if you have leftover chicken that works, but raw chicken is good too
- 8 cups chicken stock
- 1 cup frozen green beans, thawed
- Salt and pepper to taste
For the noodles: (this is enough for two batches. Save the remaining dough and make some fresh pasta the following day. Or halve the recipe)
- 300 g all-purpose flour (or 2 cups)
- 100 g semolina flour (or 2/3 cup)
- 4 eggs
For the noodles, mix the flours together in the bowl of a standing mixer. Make a well in the center and add the eggs. Whisk up the eggs with a fork until they are combined. Using the paddle attachment, mix on medium-low until a dough is formed. Turn onto a table sprinkled with flour and knead the dough for 5 minutes. The dough should be smooth and not sticky.
Wrap dough in plastic wrap and let sit for 30 minutes.
Meanwhile, in a heavy soup pot, heat the oil over medium-high heat. I had three skin-on chicken thighs so I fried those up to render the fat instead of adding oil.
Add the onions and celery. Sprinkle on some salt. Sauté until onions are soft, about 5 minutes. Pour in the stock and add the chicken. Cover and bring to a boil. Simmer for 10 minutes. Add the carrots and continue to simmer while you make the noodles.
After the dough has rested for 30 minutes or so, cut it into two pieces. Place one piece in the fridge for fresh pasta tomorrow.
Cut the remaining dough into three equal pieces. Cover two with plastic wrap while you roll out the first ball.
Add the pasta rolling adaptor to your Kitchen Aid (or use the old-fashioned version). Flatten the piece of dough with your hands and flour on both sides. Run it through the largest setting. Fold the dough in half and run it through again. Repeat about six times and flour again on both sides if it’s feeling tacky. It should feel smooth.
Run the pasta sheet through the next setting just once. Repeat until setting 6 or until the desired thickness. I typically go to setting 8 on my Kitchen Aid but that’s for delicate pasta like vermicelli. For this dish I wanted something sturdier.
Hang the sheet of dough on a pasta rack (I find a laundry drying rack to be super useful for this). Repeat with other two balls of dough. Let the dough air dry for about 15 minutes. This makes it easier to cut.
In the meantime, remove the chicken from the pot and break it up with the whisk adaptor of your Kitchen Aid (or a fork would do). Place it back in the pot along with the green beans. Bring the soup back to a simmer.
Flour each sheet of dough and cut it into your desired noodle shape. You could run it through the fettuccini roller but I prefer hand-cut wide noodles.
Add your noodles to the pot and cover to bring it back to a boil. Simmer, stirring frequently, for about 3 minutes or until noodles are cooked through. Typically I prefer al dente, but for soup I let them cook a little longer.
Serve in bowls with freshly grated pepper.