Monday, February 1, 2010
Chicken Noodle Soup- from scratch
When you're ready, put it in a pot. Fill with water- the quantity really depends on how strong you want your soup to be flavored, I filled my stockpot halfway. Then add a rough chopped onion (with skin on), rough chopped celery and other seasonings as you desire although the skins should have pretty good seasoning already- all I do is add a bit of salt if needed (you're going to throw all this out afterwards so don't waste a lot of time chopping). I like actual chicken in my soup- so throw in one or two frozen chicken breasts or if you already have cooked chicken it's a great way to use leftovers.
Basic Egg Noodles
2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter
(can add frozen chopped spinach or other herbs to flavor the pasta)
In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.