Thursday, December 30, 2010

Chicken Noodle Soup with Homemade Egg Noodles

Yum
My kids actually call this soup "Kung Fu Panda Soup" or "Noodle Soup"...but, hey, we'll call it anything they want, if they eat it! :)  This soup is easy, and can be made simpler by using cooked leftover chicken or turkey, chicken broth, and dried gf noodles.  I adapted my recipe from here and the noodle recipe from here. Okay, so why in the world am I making noodles?  I wanted to experiment, and they turned out pretty good.  But another main reason, I wanted to use up some egg yolks.  If you haven't noticed, I use a lot of egg whites, but not so many egg yolks...so I have been on a quest to use my egg yolks, so I'm not wasteful.  And by the way, did you know you can freeze your yolks and whites? Like I said, I'm usually after the whites, when I'm separating eggs, so I haven't had to freeze those yet, but for yolks just place them in a ziploc bag, add a small pinch of salt and squeeze out of the air...voila, ready for the freezer.  And if you've forgotten how many yolks are in one bag, one tablespoon = one yolk. :)



Chicken Noodle Soup

2 lb meaty chicken pieces (I used drumsticks)
6 cups water
1/2 cup chopped onion
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon poultry seasoning
1 bay leaf
1 cup chopped carrot
1 cup chopped celery
1/2 recipe of fresh egg noodles or 1 1/2 cups dried gf noodles
1 teaspoon dried parsley


1. Place chicken in a slowcooker, cover with water, then add onion, salt, pepper, poultry seasoning, and bay leaf.  Cook on low 6-8 hours until chicken is done.

2. Remove chicken from broth.  When cool enough to handle, remove meat from bones.  Discard bones and skin.  Cut meat into bite-size pieces; set aside.  Discard bay leaf.  Skim fat from broth. (I actually use a fat-separating pitcher, because I suck at skimming fat).

3. The broth can be kept in the slow cooker (put on high heat) or moved to a large saucepan, which ever you choose. Bring the broth to boiling.  Stir in carrot and celery.  Simmer, covered, for about 5 minutes.  Add in the noodles and cook ~2-5 minutes for fresh noodles or dried ones until tender, but firm.  Stir in chicken and parsley and heat through.


Homemade Gluten-free Egg Noodles
3 1/2 cups plus more for dusting  Silvana's All-purpose flour
1 teaspoon salt
4 egg yolks, beaten
2 eggs beaten
2/3 cup water
2 teaspoon olive oil

1. In a large bowl stir together flour and salt. Make a well in the center of the mixture.  In a separate bowl beat the egg yolks and the whole eggs.  Add water and oil.  Add the egg mixture to the flour and mix well.  It should be a stiff dough, not crumbly or wet; adjust flour or water if needed.

2. Sprinkle countertop with flour and knead the dough a couple of times to make sure it won't crumble. Cover and let rest for 10 minutes.

3. Divide the dough into at least four equal portions.  On a lightly floured surface, roll each portion into a paper thin rectangle (it will be as thin as you can get it, hopefully about 1/16"). Dust the surface of the dough with flour and loosely roll the dough into a spiral.  Cut into 1/4" strips, shake strips to separte, then cut into 2-3" lengths.  Or instead of rolling up dough, you could leave it in the rectangle and use a pizza cutter to cut into noodles.

4.  At this point the noodles can be added into the soup or they you can dry them for a couple of hours, then place them in a freezer bag and freeze them for up to 8 months.

4 comments:

  1. I made a half batch (divided everything in 1/2) and they were perfect. I'm new to gluten free cooking and I find that recipes often don't fulfill my cravings. This one gets an A+. Thank you

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  2. I'm making a large pot of chicken noodle soup to have leftovers for lunches. How well do these noodles work if you want to cook in soup and save soup for leftovers. I'm concerned that these will become soggy and not store well cooked in the soup. Thanks!

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    Replies
    1. I actually liked the noodles better the next day. If you are worried about it you can just leave the noodles out, though.

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