It seems like everyone and their mother has some sort of sickness right now.
S was sick over the weekend, today I’m all sinus-y and congested, T’s kid is sick. It’s just an all around sucky time for everyone I guess. It probably has nothing to do with the temperature going from 60, to 17 and back up to 60 in a matter of a couple days. Grrrrr.
I made this soup Saturday after getting back from the grocery store. S was thrilled. And he managed to keep it down! Too much? Sorry.
But this soup is great for cold days, sick days, hot days in the summer when you’re sick of salads, etc.
I made the noodles, but you can sub in dry noodles, I just didn’t realize I didn’t have any, and since I had just returned from the store, and I was so not going back out.
Chicken Noodle Soup
(a Fat Bottomed Girl original)
makes about 6-8 servings
Extra-Virgin Olive Oil
1 whole chicken (no clue how big mine was, I just got the cheapest fryer chicken they had)
4 carrots, diced, half reserved
4 celery stalks, diced, half reserved
1 medium onion, diced
4-6 teaspoons of Better than Bouillon low-sodium chicken base
palm full of dried parsley
palm full of italian seasoning
1/4-1/2 cup of fresh parsley, chopped
salt and pepper to taste
1 batch of homemade noodles (recipe to follow)
Over medium heat, coat the bottom of a heavy bottom stock pot with the oil. Add diced onion, 1/2 the carrots and 1/2 the celery. Stir and cook until translucent. Add dried parsley and italian seasoning. Add whole chicken (make sure you remove the bag with the neck and gizzards) and cover with water. Bring to a boil and let simmer until the internal temperature of the thighs reaches 180 degrees.
Remove from heat and place chicken on a cutting board. Strain the cooking liquid and reserve. If you have a fat separator, run the cooking liquid through there to strain off the fat, otherwise, just let it sit for about 15 minutes and skim the fat off the top.
Return the cooking liquid to the stock pot (you can return the strained vegetables too, but they might be mushy, your call) and set the heat to medium. This is where you want to add the chicken base. I never think chicken soup is chicken-y enough without it, you can omit it, but I prefer to add a couple teaspoons until it tastes good. Taste it again and season it with salt and pepper.
Remove skin from then chicken and pull the meat from the carcass, return the meat to the stock pot, add remaining carrots and celery. Add in chopped parsley.
Once boiling, add noodles and cook for about 4 or 5 minutes. If you’re adding store bought noodles, cook according to the directions on the package.
1 cup all purpose flour
1 tablespoon of olive oil
1 teaspoon salt
In a small bowl, combine flour, oil, egg and salt. Add water until it forms a dough.
Flour counter liberally and knead dough until it’s smooth; shape into a ball. Cover with a clean kitchen towel and let it rest for 20 or 30 minutes.
(I have a hand-crank pasta machine, so this is what I do, check your pasta machine for directions.) Cut into 6 equal pieces and flatten. Run through rolling pin side on setting 1, 3 times, then run through settings 2-5 once. Run through fettuccine cutter and set aside. Repeat with remaining dough.