A completely from scratch chicken soup doesn’t take too much effort. This is a light broth so the stock is simple. The noodles were even made from flour and egg but that’s one of the easier parts of this recipe.Chicken Stock:
1 bare chicken carcass.
2 quarts water.
1 stock pot.
Are you ready for this? Put your chicken bones in your stock pot. Put the water in the stock pot. Simmer on a low heat for 3 hours stirring occasionally. That’s it! We’re just flavoring the water with the bones, cartilage and fat. It doesn’t seem like much, and it doesn’t taste all that good without salt, but since we’re not using store bought stock we want to impart a bit of flavor and body in to the soup. Allow to come to room temp or put in the refrigerator for a couple hours or overnight.
Chicken Soup:
1 medium onion, diced small.
2 stalks celery, halved then thinly sliced.
3-4 carrots, sliced crosswise.
4 chicken thighs, deboned and cubed.
2 Tbsp olive oil.
1 Handful parsley, finely chopped.
S & P
1 quart home made chicken stock
1 stock pot.
Here’s the thing with making soup, you want your food to fit on your spoon. No one wants floppy soupy bits flailing around in their face – especially bearded people. So, take your time and cut all your veggies and chicken in to uniform little bit sized pieces.
Cover the bottom of your pot with olive oil and sweat the onions for about 10 minutes over a medium low heat. Then add the carrots and celery, a tablespoon of salt, a teaspoon of pepper, and stir. Let your [wiki title=”Mirepoix_(cuisine)”]mirepoix[/wiki] sweat for another 10 minutes or so being careful not to let it brown.
Here’s the part where you add the chicken stock you made in step one. Add a quart. Stir occasionally as you bring this up to a simmer, then add 4-5 quarts of water. You decide how thin or thick you want your soup. Simmer on a low heat – a lower heat prevents the soup from getting too dark – for at least an hour. Taste for seasoning as soon as the broth gets warm.
Chicken Soup Noodles:
1.5 Cups AP Flour
1 large egg.
1 tsp olive oil
Plastic wrap
Bench scraper.
Rolling pin.
Have you ever made your own pasta? It’s easy and it makes you feel like an old Italian grandmother. As many recipes as I’ve read for homemade pasta, they’re all practically the same, they don’t work for me. I’ve found that I have to feel out the flour to egg ratio. I like to add a bit of olive oil for soup noodles for added flavor and texture. Pour the flour on to a clean table and make a well in it so it looks like a volcano. Crack the egg in the well and add the oil. Use a fork or your fingers to quickly mix the egg and slowly incorporate the flour. Once it starts to pull together, knead the dough for 5-10 minutes so it becomes smooth and firm to the touch. I never use all the flour – you have to let your egg use the flour it wants to use. You can add some cold water if the dough seems a little too dry.
How’d that work out for you? Fun, right? So get your dough in to a ball and wrap it tightly in some plastic wrap. Let it sit out for at least a half hour. Go check on the soup – give it a stir and taste for seasoning. Add half the freshly chopped parsley.
Lightly flour your work surface, and put the dough ball on the table. Press down on the dough a few times to make a disc out of it. Keep pressing down and out like your making a pizza. get it to a nice round or oval shape and start rolling it out with the rolling pin – you’re looking for something close to a rectangle. You should be able to hold the dough up and see some light through it. Using a knife or pizza cutter slide lengthwise making 1.5 inch thick noodles. Then you can divide the noodles in to a length you like, I went with about 3 inches because it still fits on my spoon.
How’s the soup? Almost done? Perfect. Add all the noodles! Once the noodles are cooked, about 10 minutes, your soup is done!
Scratch Made Chicken Soup
Ingredients
- 1 bare chicken carcass.
- 2 quarts water.
- 1 medium onion diced small.
- 2 stalks celery halved then thinly sliced.
- 3-4 carrots sliced crosswise.
- 4 chicken thighs deboned and cubed.
- 2 Tbsp olive oil.
- 1 Handful parsley finely chopped.
- 1 quart home made chicken stock
- 1.5 Cups AP Flour
- 1 large egg.
- 1 tsp olive oil
- S & P
Instructions
Chicken Stock:
- Put your chicken bones in your stock pot. Put the water in the stock pot. Simmer on a low heat for 3 hours stirring occasionally. Allow to come to room temp or put in the refrigerator for a couple hours or overnight.;;
Chicken Soup:
- Cover the bottom of your pot with olive oil and sweat the onions for about 10 minutes over a medium low heat. Then add the carrots and celery, a tablespoon of salt, a teaspoon of pepper, and stir. Let your mirepoix sweat for another 10 minutes or so being careful not to let it brown.;Here’s the part where you add the chicken stock you made in step one. Add a quart. Stir occasionally as you bring this up to a simmer, then add 4-5 quarts of water. Simmer on a low heat for at least an hour. Taste for seasoning as soon as the broth gets warm.
Noodles:
- Pour the flour on to a clean table and make a well in it so it looks like a volcano. Crack the egg in the well and add the oil. Use a fork or your fingers to quickly mix the egg and slowly incorporate the flour. Once it starts to pull together, knead the dough for 5-10 minutes so it becomes smooth and firm to the touch. I never use all the flour – you have to let your egg use the flour it wants to use. You can add some cold water if the dough seems a little too dry. get your dough in to a ball and wrap it tightly in some plastic wrap. Let it sit out for at least a half hour. Go check on the soup – give it a stir and taste for seasoning. Add half the freshly chopped parsley.
- Lightly flour your work surface, and put the dough ball on the table. Press down on the dough a few times to make a disc out of it. Keep pressing down and out like your making a pizza. get it to a nice round or oval shape and start rolling it out with the rolling pin – you’re looking for something close to a rectangle. You should be able to hold the dough up and see some light through it. Using a knife or pizza cutter slide lengthwise making 1.5 inch thick noodles. Then you can divide the noodles in to a length you like, I went with about 3 inches because it still fits on my spoon.
- Add all the noodles to the soup. Once the noodles are cooked, about 10 minutes, your soup is done!
