I have been wanting to make a big batch of chicken noodle soup for a long time. My husband worked this Sunday, so I figured it would be a good day for it. I had originally planned on cooking some simple chicken breasts, and using pre-packaged noodles.
But, since I really had nothing better to do than a few loads of laundry, I figured I might as well go for it. Slow-roasted chicken and homemade noodles… it was well worth it.
I started with the chicken, put together the soup, shredded the chicken, then did the noodles. It was basically a day long process, but it was sooooo good. 🙂
3-4 lb whole chicken
Kosher salt and pepper to taste
Additional herbs and spices if you would like.
Preheat your oven with roasting pan (not the rack) to 350.
Rub your chicken with olive oil all over, inside and out. I just used my fingers to rub it on. Then salt and pepper the chicken all over, inside and out, to taste. I used a lot of both.
Once the oven is preheated, placed chicken on rack in roasting pan in the middle of the oven for 30 minutes.
Change the oven temp to 250 and cook for another hour. Increase heat to 400 and cook for about 15 minutes, or until a thermometer inserted into the thigh reaches 160.
Remove from oven, tent with foil and allow to rest for at least 20 minutes – leave it to cool until you can safely pull it apart without burning yourself.
Once it cools, first pull off all of the skin to dispose of, then tear off the legs and wings and pull off the meat into shreds and add to soup. Use a knife to cut away the breast meat and continue to shred until you have removed all of the meat from the carcass.
Okay – the removal of the meat was a bit gross – but the chicken tasted soooo good.
About 25 cups water
25 Chicken cubes (each cube makes 1 c broth)
About 5 carrots, peeled and chopped
4 stalks celery, sliced
Parsley, to taste
Fresh cilantro (because I had it in my fridge), to taste
Salt and pepper to taste
1 1/4 leeks, sliced (again it was in my fridge)
Shredded or cubed Chicken (see above)
Noodles (see below)
Place water and chicken cubes into large stockpot. Heat on medium high until cubes are dissolved.
Add in the remaining ingredients (excluding chicken and noodles). Reduce heat to medium low and simmer for about an hour.
When chicken is ready, add that to the soup. Simmer for another 30-60 minutes to blend the flavors.When noodles are ready (see below), add them to the stockpot, turn back to medium high heat and cook for another 10-15 minutes, until noodles are cooked through.
In a large bowl, stir together flour and salt. Add the beaten egg, milk and butter.
Knead dough until smooth, about 5 minutes. Let rest in covered bowl 10 minutes.
On a floured surface, roll dough until 1/8 to 1/4 inch thick. Cut into desired lengths and shapes.Allow to air dry before cooking (about 20 minutes).
I used this entire recipe, but if you make less soup – just wrap up the extra in plastic wrap, then place in a freezer bag and freeze until you need it again.