I have been making this soup for years, my boys love it. This is a recipe that never fails me. I took this recipe right out of The New Basics Cookbook by Julee Rosso & Shelia Lukins authors of the Silver Palate Cookbooks.
Marno's Chicken Noodle Soup
1 chicken (4 lbs.), preferably a stewing hen
2 onions, halved
4 whole cloves
4 ribs of celery, with leaves
4 carrots, peeled
3 parsnips, peeled
3 cloves of garlic
6 sprigs dill
6 sprigs parsley
Salt and freshly ground pepper, to taste
3 quarts water
1 chicken bouillon cube
Marno's Noodles (recipe to follow)
1 1/2 cups cooked peas
1/4 cup chopped fresh dill
2 TB chopped fresh parsley
- Rinse the chicken well and place it in a large soup pot. Stud each onion half with clove, and add them to the pot along with the celery, carrots, parsnips, garlic, sprigs of dill and parsley, and salt and pepper. Add the water and bring to a boil. Reduce the heat, cover, and simmer for 2 hours. Occasionally skim off any foam that forms on top.
- Remove the chicken from the soup and allow it to cool. Remove the skin and bones, and shred the meat. Reserve the meat, covered, in the refrigerator.
- Strain the soup, discarding the vegetables, and return the liquid to the pot. Add the bouillon cube (for stronger flavor) and adjust the seasonings. Bring to a boil and cook, uncovered, for 10 minutes (to intensify the flavor). Set aside.
- Make the noodles.
- Before serving, bring the chicken broth to a gentle boil. Add the noodles and cook until they are tender, 4 minutes. Gently stir in the reserved chicken and the peas, chopped dill, and chopped parsley. Heat through and serve.
1/2 TSP salt
2/3 cup unbleached all-purpose flour
* NOTE: I double the noodles-feeding teenage boys:)
- Beat the egg and salt together in a bowl. Mix the flour in with a fork. Using your hands, form the mixture into a ball and knead it to form the dough.
- Dust a work surface with flour, and roll the dough out to form a very thin rectangle approximately 18 x9 inches. Dust the top of the dough lightly with flour.
- Roll the dough up in jelly-roll fashion, along the long side, to form an 18-inch long roll. Slice crosswise into 1/4-inch-wide rings.
- Carefully shake out the rings to form long noodles, and let them rest on a baking sheet for 10 minutes before adding to the soup.
I am joining Michael at her site Designs by Gollum for Foodie Friday. Please click on the link and go over to check out all the other tasty treats entered. All this month I will be participating in Foodie Friday and I will be making more worthy soups, come back to check them out. Stay warm and enjoy!