It’s the beginning of January but the middle of cold and flu season. And there’s a crap ton of snow outside. We have a lot of friends that are sick, so we didn’t want to risk one of us getting sick then being snowed in together. Passing the nasty flu virus back and forth between the two of us. Forever. To prevent such catastrophe, I decided to whip up some super homemade chicken noodle soup. With our own pasture-raised, free range chicken, homemade broth and homemade egg noodles. I’m pretty sure this recipe has some sort of curative gypsy curse voodoo powers. And even if it doesn’t, and we still end up with bodily fluids flying out of every orifice of our bodies and 12″ of snow outside; at least we have this soup. With one pot, you can make your own homemade chicken noodle soup from scratch, homemade chicken broth or homemade chicken stock. It’s magic.
To start out, raise a chicken organically, free ranged on pasture to ensure best life and meat quality. Then harvest it. If you don’t want to go that route, you can just get one from a farmer’s market or a boring old grocery store. Round up some of your favorite broth vegetables (leeks, onion, garlic, carrots and celery are my favorite but get creative with it). Grab some thyme, parsley, peppercorns and bay leaf. And water. With those few ingredients, you’re ready to make your own homemade chicken stock.Â Keep in mind, we would usually use our own vegetables but unfortunately, it looks like this outside:
Throw your whole chicken in a large stockpot along with your rough cut vegetables (no need for precision and appearance here) and herbs. The amount of vegetables and herbs all depends on how large your chicken is, how much water you’re going to add in and how strong of stock you want. I like to make mine extra, extra strong so I end up using about 2 leeks, 2 stalks of celery, 6 carrots, 3 cloves of garlic, 1 extra-large onion and a few tablespoons of herbs for our 10-12 lb. chicken. Yes, 12 pounds completely dressed out. He was a big boy!
Place the chicken, veggies and herbs in the stockpot and fill with enough water to cover the chicken. Then let that simmer uncovered for about an hour… hour and a half, until the chicken is nice and tender.
Meanwhile, get your ingredients ready for homemade egg noodles. Super easy to do. Why buy a whole bag of pre-made noodles when you can make your own with only three simple ingredients? Plus, it’s just better.
For egg noodles, you only need 1 cup of flour, a sprinkle of salt and 2 eggs. In a shallow bowl, throw in your flour and make a well in the middle. Sprinkle your salt in the middle and crack the two eggs in the center.
Break the yolks and start mixing the eggs. Slowly incorporate the flour from the inner walls of the flour well and continue to mix until you have a sticky dough.
Eventually, you’ll get a sticky, semi-formed dough stage. Now it’s time to get your hands dirty! Add enough flour to where you can start kneading the dough. It should be a little firmer than bread dough, but very pliable. Once you get your egg noodle dough to a happy place, form into a disc, wrap with saran wrap and let it rest on the counter for at least 30 minutes.
Meanwhile, on the stove… when your chicken is tender and the broth is nice and flavorful, carefully remove the chicken and place into a bowl. Strain the broth and vegetables through a strainer and into another pot. Throw away the vegetables, all of the good nutrients and vitamins that were in the veggies are now in your broth, leaving the actual veggies useless. It’s like magic how that happens. At this point, you can divide the chicken stock into mason jars and can them, or put the chicken stock in tupperware containers and freeze them for later use. Homemade chicken stock is a great thing to have on hand and really easy to make.. so you have no excuse not to! But today, since we’re making chicken noodle soup, set aside the broth for a hot minute.
Now cut up your chicken into bite sized pieces. You can reserve the skin and bones to make chicken stock or you can pitch them. To make chicken stock, put the carcass (skin and bones) back in the stockpot with some water (or half broth/half water) and veggies. Let this cook down uncovered for a few hours. The bones with eventually break down and act as a gelatin. This is how your chicken stock will get a darker yellow and become thicker than your broth. After you have a dark, flavorful stock you can either can it or freeze it!Â
It’s just that easy to make and preserve homemade chicken broth or chicken stock! Amazing.
Now it’s time to get down to business. In a large stockpot or dutch oven, melt 2 tablespoons butter over medium heat. Throw in your chopped vegetables. Again, I used onion, leeks, carrots, celery and a little garlic. Stir and heat thoroughly until onions are translucent. Then, add in your chicken pieces, broth and a healthy sprinkle of salt and pepper. Let this simmer for another hour, until the vegetables are nice and tender.
While you’re waiting for the soup to simmer, you can start making the egg noodles! On a floured surface, roll out your dough until it’s paper thin. Then take a pizza cutter or sharp knife to make strips about 1/4″-1/2″ wide and 3″-4″ long. Remember, they’ll expand in the soup! This is a great way to get the kiddos… or boyfriends involved if they want to help!
Let the noodles set out and dry until you’re ready to drop them into the soup. Once the soup has simmered for about an hour and the vegetables are nice and tender, throw your noodles in the pot. They’ll only take about 3-5 minutes to cook.
Get excited, the most amazing soup you’ve ever made is a mere moments away from being ready to devour! Homemade chicken noodle soup with our very own chicken, homemade chicken broth (with an option for preserving) and homemade egg noodles using our own eggs. It doesn’t get much better than that, folks! Stay warm and flu-free with your own healthy, magical, curative homemade chicken noodle soup!
Â Secret Voodoo Homemade Chicken Noodle Soup
-One whole chicken (we used a 10 lb chicken but you can use a much smaller one)
-6 whole carrots
-4 celery stalks
-2 large onions
-3 cloves garlic
-3 tablespoons thyme
-4 bay leaves
-3 tablespoons parsley
Homemade Egg Noodles
-1 cup flour (all purpose flour or bread flour)
-2 farm fresh eggs
-sprinkle of salt
1. Start making your broth. Rough cut half of the vegetables (reserve the rest for the soup). Â Place the whole chicken, vegetables and half of the herbs/spices in a large stockpot. Fill with water until the chicken is covered. Let the pot simmer uncovered for at least an hour.
2. When the chicken is nice and tender, remove the chicken and place into a large bowl. Strain the broth/veggies through a colander into another bowl or stockpot. Discard the vegetables. At this point, you can put the broth into jars and can it or put it in tupperware and freeze it for later use.
If you’re wanting to make stock, instead of removing the chicken when it’s tender, let it cook down for 3-4 hours, until the bones begin to break down and turn into a thick, dark yellow stock. Strain, then can or freeze.
3. Chop the other half of your vegetables into bite sized pieces. And piece out chicken into 1/2″ bite sized pieces as well. You can throw the skin and carcass into the stockpot for your stock or throw them away.
4. In the large stockpot, melt a tablespoon or two of butter over medium heat. Throw in your chopped veggies and heat until onions are translucent. Then throw in your chicken pieces. Pour your reserved broth on top along with the other half of the herbs (thyme, parsley and bay leaves) and a healthy dose of salt and pepper. Let it simmer over medium-low heat for at least an hour, or until vegetables are tender.
Homemade Egg Noodles
1. In a medium, shallow bowl, pour in your flour and create a well. Like a flour volcano. sprinkle your salt in the middle and creak two eggs in the center. Begin beating the eggs and slowly begin to incorporate the flour from the inner wall of the well. Keep incorporating flour until you have a sticky dough.
2. Once you have a sticky dough, get in there with your hands and start kneading the dough until the dough forms into a soft, yet pliable dough. You won’t use all of the flour and that’s ok. Reserve the rest for bench flour. Once you have the dough formed, shape into a disc, wrap in plastic wrap and let it rest on the counter for at least 30 minutes.
3. On a floured surface, roll out the dough until it’s paper thin. Then using a pizza cutter or sharp knife, cut the dough into 1/4″-1/2″ noodle pieces and let it dry on the counter until ready to use. You can let them dry completely and store in an air-tight container in the fridge or use immediately.
4. Drop the noodles into your soup for about 3-5 minutes, until tender to your liking.
And just like that, you’ve made secret voodoo homemade chicken noodle soup! Enjoy!