Amy Penwell's chicken noodle soup
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Ingredients
- 1 chicken (4 pounds) perferably a stewing hen
- 2 onions, halved
- 4 whole cloves
- 4 celery stalks with leaves
- 4 peeled carrots
- 3 parsnips, peeled
- 3 cloves garlic
- 6 sprigs dill
- 6 sprigs parsley
- salt and pepper to taste
- 3 quarts of water
- chicken bouillon
- 1 and 1/2 cup cooked peas
Details
Servings 8
Level of difficulty Average
Preparation time 20mins
Cooking time 120mins
Cost Average budget
Preparation
Step 1
Rinse chicken well and place in large soup pot.
Step 2
Stud each onion half with a clove and to the pot along with the remaining vegetables, except for the peas.
Step 3
Add the water and bring to a boil, then reduce the heat, cover and simmer for 2 hours. Occasionally skimming the top.
Step 4
Remove the chicken and allow it to cool then remove the skin and bones and shred the meat. Reserve, covered in the refrigerator.
Step 5
Strain the soup, keep or discard the vegetables as desired. Add the bouillon and adjust the seasonings to taste.
Step 6
Bring to boil and cook uncovered for 10 minutes and set aside.
Step 7
Make noodles, see tips.
Step 8
Before serving, bring the soup to a gentle boil. Add the noodles and cook until they are tender. Gently stir in the reserved chicken and peas.
Step 9
Heat and serve.
noodles: 1 egg, 1/2 teaspoon salt and 2/3 cups flour
Beat egg and salt together. Mix in the flour with a fork. Use your hands form the mixture into a ball and knead.
Dust a work surface with flour and roll dough out to a thin rectangle. Dust lightly with flour.
Roll up jelly roll fashion, along the long side.
Slice cross-wise into 1/4 inch rings.
Shake out the rings and let them rest on a baking sheet for 10 minutes.
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