Chicken Noodle Soup

CHICKEN NOODLE SOUP

Ralphie

 

The real deal, from scratch. It is A-MAZING.

 

1 rotisserie chicken

4 eggs

2 tsp. salt

2-3 C. flour (maybe more)

1 can cream of chicken soup

2-3 Tbsp. whipping cream (optional, but recommended)

Some chopped celery, carrots, and onions---as much or as little as you like

Salt and pepper to taste

 

1.      Remove as much of the chicken from the rotisserie chicken as possible, shredded into bite-sized pieces. Set aside, or refrigerate. Keep chicken remains.

2.      Put whatever remains of the rotisserie chicken (bones, skin, everything) in a pot of boiling water, high enough to cover the chicken. Boil for around 30 minutes. Strain chicken to remove bones, and reserve the leftover broth. Leave broth on stove at a low boil.

3.      In a medium bowl, mix the eggs with a fork. Add the 2 tsp. salt and stir. Add 2 C. flour. Knead until it isn’t sticky anymore, using more flour as necessary (~5-7 minutes). Dust counter with plenty of flour, and using lots of flour, roll dough out very thin (1/8-1/4 inch or so), then slice thin noodle strings with a pizza cutter (or use a pasta crank if you have one). The noodles will expand quite a bit in the soup.

4.      One at a time, add the noodles to the simmering broth (if added in clumps, they will stick together.

5.      Add can of cream of chicken soup.

6.      Add some water until it looks like the right amount, anywhere from 4-8 cups of water probably. Then add chicken bouillon and/or salt until it’s the flavor you want. If using whipped cream, add it here, just enough to make your soup look a touch creamy. Let it simmer until the noodles are done, maybe about 20 minutes. It won’t matter much if it is on the stove longer.

7.      About 10 minutes before service, add chopped celery and onion. About 5 minutes before service, add chopped carrots and the chicken from step 1.

8.      Add salt and pepper to your liking.