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.
