I recently ran across an article that was about soup. The author said that the month of January was an official ‘soup’ month. Well, that is a new one for me. I love to cook and I love soup, so here I am feelin’ kinda ‘soupy’ tonight.
My Grandmother is well known for her home made chicken noodle soup. I would literally beg her to make me some. Oh, she made it look so easy. She just poured the flour in then mixed all of it up. No measuring or anything. I was in awe watching her whip it all up.
I asked her to come over one day and make it. I decided that she was going to show me how she whipped it all up so good. I was determined that she would break it down for me. No more guessing, she was going to lay it out.
It really is SIMPLE! I whip it all up now, ha ha. I just added my own special touch to it. Without further delay, I will share it with you, I guess. Ha ha.
You can use chicken breast if you want. It may not be as flavorful but it is easier. You will need about 8 drum sticks, 8 thighs, OR 4 breasts. Be sure to leave the skin on for flavor. Don’t worry, the skin won’t be left in the soup.
For flavor you will need an onion. If your kids are like mine, they don’t like onions. So for the sake of compromise (since I love onion in my soup) I julienne the onion.
Tip: julienne is to cut in thick strips.
Also, for flavor you will need 6 chicken bouillon cubes OR 4 tablespoons of chicken soup base.
You will need a clove of garlic; pressed. If you don’t have a garlic press, you get the daunting task of chopping it up in tiny bits. You can chose to use garlic POWDER, instead. I emphasize powder because you also use salt for flavor and we don’t want to over do it.
Okay, lets get to cooking. You will need a large pot. After washing the chicken with COLD water, add it all to the pot. Add the other ingredients and a tablespoon of salt. Then you need to fill the pot (about 2 inches from the top of the pot) with water. Let it boil until the chicken separates from the bone or if it is breast meat the center must be white.
Meanwhile while the chicken is boiling:
We need noodles OR (you know a busy Mom sometimes won’t have time to cut strips of noodles so dumplings work much easier) dumplings.
All purpose flour and four cups of it. Then a couple dashes of salt. Mix. Measure four tablespoons of Crisco grease and add to the mix. Take a pastry knife (you can use a butter knife but it takes longer) and chop the grease in the flour until it has a ‘held together’ consistency. Add four eggs and mix well. Then add water moderately mixing as you go. It should only be ‘mixed’ and held together. It will be a dough and roll able. If you find that it is too thin when you start to roll it, you can always add flour. Adding too much flour can make it taste like flour so go easy on the water.
Find a clear place to roll it out. Spread a thin coat of flour over the area. With a rolling pin roll out a double handful of dough. Then with a butter knife slice two inch thick strips. Then in the opposite direction make the strip about four inches.
The chicken should be done so go ahead and remove it from the chicken stalk (the broth). Add the noodles to the stalk. Then you will need a stalk of celery or more if you like a lot, up to you. Here is my little ingredient; carrot, mainly for color ~wink~. Shave the carrot with a flat cheese grater. Add the both of them to the soup. Taste to be sure there is enough salt. Grandma recently told me that she discovered a teaspoon of parsley makes it taste better.
Remove the chicken from the bone and add to the soup. Please watch for bones, fat and the veins. That is why the breast meat makes it easier. Let it simmer for about 20 minutes, allowing the noodles to cook thoroughly.
If you are a Mom on the go, like me, then dumplings may be your better option. Different shape, same great taste! Instead of the spreading, rolling and cutting the dough, get a teaspoon and spoon the dough into the soup. Ah so much easier!
Enjoy!! Let me know how it turns out!!