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Anyone make chicken noodle soup from scratch?
Posted on 1/23/23 at 11:52 am
Posted on 1/23/23 at 11:52 am
My wife buys a whole chicken and boils it for like an hour with some white onions and celery, cuts up some colorful carrots, pulls the meat off the bone, rolls homemade egg noodles from flour, water & eggs and its damn delicious.
I am sure i butchered the process some but aside from the noodles which only take maybe 15-20 minutes to roll & cut, its about as easy as it gets.
So good and nothing smells quite as wonderful as a chicken simmering on the stove.
I am sure i butchered the process some but aside from the noodles which only take maybe 15-20 minutes to roll & cut, its about as easy as it gets.
So good and nothing smells quite as wonderful as a chicken simmering on the stove.
7
Posted on 1/23/23 at 2:22 pm to CAD703X
Yes. I love making chicken stock. It smells incredible and provides a great base for a nice meal.
Add some homemade bread in there as well.
It ain't no dry aged ribeyes though.
Add some homemade bread in there as well.
It ain't no dry aged ribeyes though.
This post was edited on 1/23/23 at 2:23 pm
Posted on 1/23/23 at 2:42 pm to CAD703X
Yes but, I just use No Yolks egg noodles, I don't make them myself.
My process is pretty similar and I actually teach muy students this method.
Season chicken inside and out with salt and pepper, Place in pot with aromatics and spices, covered with water.
Bring everything to a boil then lower to a simmer (lowest gas setting on stove), cover and cook 30 minutes.
Turnoff heat and allow to rest 45 minutes. Remove chicken and reserve, strain and discard aromatics and spices, save liquid.
add small diced mirepoix and noodles to broth and simmer until tender. Meanwhile, debone chicken and break apart meat.
Return chicken to the pot and adjust salt and pepper.
Nothing beats homemade chicken noodle soup.
My process is pretty similar and I actually teach muy students this method.
Season chicken inside and out with salt and pepper, Place in pot with aromatics and spices, covered with water.
Bring everything to a boil then lower to a simmer (lowest gas setting on stove), cover and cook 30 minutes.
Turnoff heat and allow to rest 45 minutes. Remove chicken and reserve, strain and discard aromatics and spices, save liquid.
add small diced mirepoix and noodles to broth and simmer until tender. Meanwhile, debone chicken and break apart meat.
Return chicken to the pot and adjust salt and pepper.
Nothing beats homemade chicken noodle soup.
Posted on 1/23/23 at 5:58 pm to CAD703X
All homemade except the noodles. I use egg noodles.
Posted on 1/23/23 at 6:22 pm to BengalBen
I do all of this but use a wild rice blend instead of noodles
Posted on 1/23/23 at 8:17 pm to CAD703X
You must, must, make the stock in a pressure cooker like an InstantPot. There is so much extra gelatin in it that it cures sickness just by being in the same room with it.
If she's rolling noodles by hand, this is easy. Store it in tall takeout containers and freeze it. Pro tip, but a steamer/strainer basket that fits inside the pot before you add all the solids. Then, it is ultra easy to pull the basket out, let it drain the rest of the good stock out, and toss all the veggies and bones.
If she's rolling noodles by hand, this is easy. Store it in tall takeout containers and freeze it. Pro tip, but a steamer/strainer basket that fits inside the pot before you add all the solids. Then, it is ultra easy to pull the basket out, let it drain the rest of the good stock out, and toss all the veggies and bones.
quote:
Chicken Bones (I usually just use one carcass from a 4lb chicken)
3 Large Carrots
1 Large Onion, quartered skin on
1 Bay leaf
3 celery sticks
Handful of fresh parsley
2 tsp ground pepper
1 tsp salt
2 tbsp garlic
3 tbsp apple cider vinegar
Water to max pressure cooker fill line.
Place all ingredients into pot. Pour in apple cider vinegar and cover with water. Secure lid, press manual button. Press the "+" button to increase display to 90 minutes. Make sure pressure valve on top is closed. Once complete, quick release the pressure valve.
Posted on 1/23/23 at 8:54 pm to CAD703X
Making chicken stock with rotisserie chicken bones (or cooking whole chicken yourself) is what makes chicken noodle soup legit. Im not much of a pasta maker though. Thats where I cheat and still call it home made.
Posted on 1/24/23 at 4:11 pm to CAD703X
A little tip I got from watching some show on Food Network...you don't need to boil the chicken for long. Just place it in a large pot of cold water, bring it to a boil, cover the pot and turn off the stove. It will cook in the hot water in about 45 minutes and won't be over-cooked and chewy.
Posted on 1/24/23 at 4:16 pm to CAD703X
I dont make the noodles, Ive tried and failed.
Onion, bell pepper, jalapeno, celery until soft.
Add in carrots and garlic for a few minutes.
Pour in the stock and add tablespoon or so of Tonys.
Add in some boneless chicken thighs and simmer for 25 minutes, take out and shred the chicken.
Put the noodles in and let it simmer for another 7 minutes.
I do it in a cast iron pot so the noodles will eventually finish cooking while the soup is cooling to eat.
Onion, bell pepper, jalapeno, celery until soft.
Add in carrots and garlic for a few minutes.
Pour in the stock and add tablespoon or so of Tonys.
Add in some boneless chicken thighs and simmer for 25 minutes, take out and shred the chicken.
Put the noodles in and let it simmer for another 7 minutes.
I do it in a cast iron pot so the noodles will eventually finish cooking while the soup is cooling to eat.
Posted on 1/24/23 at 4:44 pm to AUHighPlainsDrifter
quote:
It will cook in the hot water in about 45 minutes and won't be over-cooked and chewy
I take the breasts out before cooking the stock, then cut them up and add the back in when building the soup.
This post was edited on 1/24/23 at 4:45 pm
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