Here in the Fraser Valley, it is starting to look like Fall.
And with Fall comes the comfort of making soup.
For my husband, the hands down favourite soup is this one.
Of course, you can buy your favourite egg noodles for the soup but for Harv,
the best part is the homemade noodles.
He is known to make one bowl of broth last for 3 bowls of noodles!
For the chicken broth:
- 10 cups water
- Chicken - I often make my chicken broth using the bones from a roast chicken, but on occasion I will I boil a whole chicken, or use chicken necks and backs
- 1 whole Star Anise
- 10 peppercorns (more if they are small)
- 1 onion halved
- 1 carrot scrubbed but not peeled
- 1 or two stalks celery
- 1-2 teaspoons salt
- several stalks of parsley
- Fill dutch oven or soup pot with water.
- Add chicken bones or raw chicken
- Add remaining ingredients.
- Bring to a boil.
- Turn to low and simmer for 2 hours
- Remove from heat and let cool briefly.
- Pour soup through a colander set over a large bowl or another dutch oven.
- Remove chicken meat from the bones and reserve
- Discard vegetables and seasonings.
- Set in refrigerator until needed. Or divide broth into freezer containers and freeze for use later.
For the Noodles:
- 2 cups flour
- 1 teaspoon salt
- 1/4 cup water plus more if needed
- 1 egg
- 3 egg yolks
- Place flour and salt in a mixing bowl.
- In a cup, whisk together 1/4 cup water, the whole egg and egg yolks.
- Add liquid all at once to flour and mix until a medium stiff dough is formed. Add more water, one tablespoon at a time if needed.
- Divide dough in 2 or 3 portions.
- Roll out one portion at a time. Wrap remaining portions and set aside until you are ready to roll them.
- On a lightly floured surface, roll the dough very thin. Lift the dough occasionally to allow it to relax before continuing to roll it. Don't worry if you end up with a few holes in the dough.
- Transfer rolled out dough to a clean tea towel and allow to dry for several hours. The dough should still be slightly moist for ease of cutting.
- Dust dough very lightly with flour and roll up to make a 1 1/2 inch diameter roll.
- Lay it on a cutting board and cut noodles as thin or thick as you like cutting across the roll on an angle. Then cut across the roll on the opposite angle. Repeat until the roll is all cut into noodles.
- OR you can just cut long noodles by cutting straight across the roll. My Mother in Law cut her noodles on an angle so that is the way we do it.
For the soup:
- Chicken broth (see above)
- 1 large carrot, diced fine
- 1 medium onion, diced fine
- 1 large stalk celery diced fine
- reserved cooked chicken cut into bite sized pieces (remove all bones)
- homemade noodles
- In large pot, place chicken broth, vegetables and chicken and bring to a boil.
- Adjust seasonings if needed with salt and pepper.
- Simmer until veggies are tender.
- In another large pot, place noodles in boiling, salted water and cook until just tender - about 5-7 minutes.
- Strain noodles and place in a serving bowl with a couple of tablespoons of butter. Toss lightly.
- Serve soup in a separate serving bowl.
- Let each person add noodles and soup to their own bowl as they prefer.
- Do not store leftover soup and noddles together in one bowl because the noodles will absorb the soup.