The weather in northwest PA is definitely taking the turn for fall. It’s cooling way down and it’s time to bust out the jeans and sweatshirts. Last week I was able to go with Sam for work to Newport News, VA. They had beautiful summer weather still. However, the pool was closed ‘for the season’. If its 90+ degrees outside, keep your damn pool open. Thanks. While down there I had the opportunity to explore while Sam was working all day. I located a World Market rather quickly. My first experience was with my cousin in Wilmington, North Carolina last year. She introduced me to Voges Chocolate Bacon Bar. It is seriously one of the best things I have ever had. Bacon makes everything better, of course, but this was truly amazing. So it’s worth the 7.00 and it was worth my walking my less than little butt in the 90+ degree heat to find the delicious, sumptuous, can’t live without bacon chocolate bar. I tried to make it last a few days to savor the greatness. That however did not work. I did make it last a whole day and a half though!!🙂 I suggest anyone who loves bacon and likes chocolate (even just a little) try this bar. it’s SO good and will change your life!!
One of my favorite parts of fall/winter is being able to make soup. Making soup can be done in the summer of course, but without a/c sometimes it’s just not worth it. So yesterday I made the first batch of chicken noodle. It took me just about all day with the grocery shopping and then making the broth, then the soup itself and the homemade noodles. I feel like homemade noodles are the best ever and one shouldn’t have to buy noodles (especially for chicken noodle soup!!) But the wait was well worth it! Keep in mind, I don’t really measure anything, you can add or subtract any of the ingredients to your liking. We over-garlic, and (usually) add more hot spice than most.Also you can add basically whatever vegetables you have in the house, anything works in soup!
Also, please excuse my terrible pictures, my camera was in Sam’s truck so I had to use my phone camera🙂
Chicken Noodle Soup
One whole fryer Chicken 3-5 lbs. (or roasting, I always use fryer chicken because they are cheaper)
2-4 Celery Stalks (and the leaves! People really underestimate the flavor of the celery leaves!)
1-2 Big Onions
1 Bay leaf
Salt & Pepper
2-4 Whole Garlic Cloves, Minced
Splash of Siracha Hot Sauce
Splash of Red Hot Sauce
1-2 Chicken bouillon cubes
Wash chicken inside and out and pat dry. (Be sure to remove giblets) add to stock pot or dutch oven. Chop up vegetables add to pot, add enough water to cover the chicken and then another cup or so. Add salt, pepper, bay leaf, garlic, hot sauces, and bouillon. Bring to a slow boil, then cover and simmer for about 45-65 minutes, until chicken is cooked through. Strain broth through a colander and save the liquid but discard the celery, carrots, onion, bay leaf or any other veggies you have added. Set chicken aside to cool. Skim off any fat from the broth. Once chicken is cooled cut up for soup. I basically rip it apart.
2-6 Celery stocks (with leaves!)
1-2 large onions
1-4 Garlic Cloves, Minced
2 Cans of College Inn Chicken broth
1-3 cubes Chicken Bouillon
If you are making the soup on the same day you have prepared the broth, use the same pan to get the same flavors. Add just a swirl of olive oil to the bottom of the pan, add chopped veggies and garlic. Saute just a few minutes until veggies are tender and garlic is fragrant. Make sure you do not burn or overcook the veggies, add a cup of broth if necessary. Once veggies are tender add prepared broth, canned broth (you can omit this if your broth is super delicious, but I feel it adds an extra kick of flavor) and rest of the ingredients. Lower heat and simmer for 30-45 minutes. While your soup is simmering, rip up the chicken once you have removed all the bones and chicken is in bite size sections add to soup. You’re kitchen should smell amazing at this point…the best part of making soup I think :) Don’t forget to stir soup occasionally, using your wooden spoon to scrape the bottom of the pan getting all the goodies moving about in the soup. Now it’s time to prepare your noodles!
2-2/1 All-Purpose Flour
1/2 Teaspoon Salt
1 Tablespoon cold water
Add 2 cups flour to mixer, add salt and make a well in center. Add eggs. Using mixing attachment, blend until well mixed. Change to the dough mixer attachment and knead for 1 1/2 minutes. Remove and form into a ball. Place dough ball on a floured surface and let sit for 20 minutes. Separate dough into four equal ( or almost equal) sections. Run each section through the pasta roller. Sorry I couldn’t get any pictures, I needed both hands! I used setting number 2 for thick noodles, but you can use whichever you prefer. Cut the noodles to the length you prefer. I have to shout out to my Aunt Jodie, thanks for the recipe the first time I made them and if your reading this I still need that meatloaf recipe :)!
Add fresh pasta to soup!
Add fresh basil to soup and let cook another 5-8 minutes until noodles are tender and soft. Enjoy!!!
This recipe makes A LOT. You can either eat the leftovers all week (typically this is what we do!) or you can freeze half of it for later🙂
Substitutions and Variations
- If your soup is rather bland or your broth hasn’t turned out very flavorful, you can always cheat and add a can of prepared chicken soup. But be careful not to add any with noodles otherwise it will give you away!! Get the chicken and rice kind.
- You can add rice either white or wild (Or both)!
- Green Beans
- Use grilled, roasted, or any other kind of leftover chicken from dinner prepared earlier. Use either frozen broth, or doctor up canned broth.
Remember, you can basically throw in everything but the kitchen sink into soup. It is honestly one of the easiest things to make. Have fun with it and remember it is just all one big experiment.