Homemade Chicken Soup with Noodles Made from Scratch

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By Erik & Kate Mignault  (Kate’s Family Recipe)
 
What is it about a cup of hot chicken noodle soup that can warm your bones on a cold winter’s night?  And yes, it gets cold enough here in Texas for hot soup. In New England, my mother would use our 35° garage to store this soup over night as the pot was usually too large for our refrigerator and she was too lazy to put it away in a tupperware. We would come home from church and put it directly back on the stove to warm, and eat as a family with a loaf of crusty bread. 
 
Family recipes are a staple on this blog, what is my family’s recipe today, might be your family’s tomorrow. This soup is from my great grandmother and has a rich broth as well as a rich history. 
 
These flavors could never come from a can, most soups from a can should just stay there!
 
What you will need -
 

Chicken Soup 

  • 2 whole organic young chickens – 2 or 3 pounds each
  • 1 cup flat parsley, rough chopped
  • 1 bag of carrots, about 7 or 8 peeled and chopped
  • 4 or 5 celery stocks washed and chopped
  • 20 cups of water (filtered or bottled)
  • 1 whole onion peeled
  • 5 garlic cloves peeled and crushed
  • 2 1/2 tablespoon kosher salt
  • 2 teaspoon black pepper

Noodles from Scratch

  • 3 Eggs
  • 2 3/4 Flour
  • 2 tsp Salt
  • 1 Cup of Milk

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Unwrap and rinse the chickens. Make sure to take out any of the innards from the chickens. Most come with neck and livers inside, discard them. In a very large stock pot, (12 plus quarts) add the chickens, crushed garlic and the peeled yellow onion. Bring to a boil. Once it reaches a boil, simmer for 1 1/2 to 2 hours.

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Meanwhile use this time to peel and chop all of your veggies, setting them aside in a bowl.

After simmering for an 1 1/2 to 2 hours, remove and discard the onion. Remove the chickens and set aside to cool. Add your bowl of chopped veg and bring the stock back to a boil. Lower the heat and simmer the veggies and stock for about 30 minutes until the veggies are soft.IMG_9403

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Once the chickens have cooled, carefully separate the chicken from the bones making sure to discard any funky pieces. Tear apart the chicken into small pieces with your hands. This will ensure that you have removed all of the bones and inedible pieces of chicken. Add the chicken back into the soup with the vegetables. Now for the noodles.

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Noodles From Scratch -

Making the noodles (Country Noodles also sometimes called Spaetzle) from scratch is the most time consuming piece of the recipe. Up until this point we’ve chopped a few veggies and waited for time to pass. In a separate pot bring 4 quarts of water to a boil, salt the water with about 1 Tbsp kosher salt. In a bowl, combine the eggs, milk, salt and flour. Mix until smooth. IMG_9451

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On a clean flat cutting board pour 1/3 of the noodle batter onto the cutting board. Use a butter knife to evenly spread the batter across half of the cutting board up to one edge. While holding the cutting board over the pot of boiling water, use the butter knife to shuck (or scrape) small, even amounts of the batter into the water. Have fun with the size of your noodles, tailoring them to the size you like. Cook the noodles in batches, making sure the water continues to boil.

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As the noodles rise to the top they are done cooking and can be transferred to the chicken soup with a slotted spoon or a spider. The noodles cook fast, in about 30 to 60 seconds depending on how large they are. Repeat and continue this process until no batter remains and all of the noodles have made their way into the stock pot full of soup.

IMG_9477Enjoy on a cool winters night with a loaf of crusty bread, such as a rye bread topped with butter.

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2 Comments on “Homemade Chicken Soup with Noodles Made from Scratch”

  1. Jean Boyle says:

    Thanks !!

    Sent from my iPhone

  2. konstit says:

    A “Spätzelhobel” will help in making spätzl.


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