Tuesday, June 16, 2015

Donna Robb's Chicken Noodle Soup

Donna Robb's Chicken Noodle Soup

Boil 4 chicken breasts until done in a stock pot.

Make noodles as soon as you start your chicken so they have time to dry. This is the recipe I used.


Once you set them to dry, then continue.

Remove schmaltz from top.
Remove chicken, keep liquid, put in colander and run cold water over until you can safely handle. Dice, tear or shred into bite size pieces. Return to pot.

Dice medium yellow onion, add to pot.

Peel and dice 2 carrots add to pot.
If you like add one bay leaf but remove before adding noodles as you don't want to eat it.

Add two or more boxes of liquid chicken broth or stock. I like reduced sodium. It will still be plenty salty to help sore throats if you have them.

You want plenty of liquid as the noodles will soak most of it up.
I also pepper heavily with fresh ground pepper and add a bit of garlic powder, oregano and several dashes of Tabasco sauce. A little Tony Chachere's Creole Seasoning is good too if you can find it, in a little green round container. Sorry I don't measure anything. I would say pepper to taste. Garlic powder I cover the top of the broth four times. Oregano probably twelve shakes. Tabasco 12-16 shakes (too taste). Tony Chachere's cover pot four times (it's not spicy hot). 1 or 2 bay leaves if you like.

Cook until carrots are nearly done.

At this point you want to start your noodles. If you don't want them soaking up all your liquid, cook them in a big pot of boiling salt water separately.

If you like mostly noodle, noodle soup, cook in your soup pot. Note, these noodles expand so roll them thin and cut them narrow, and it's still hard to find the chicken, carrots and onions.

When I rolled out the dough, it was hard to get it thin, so I grabbed it by the top when it was in a circle and let the weight of it stretch it out like a pizza dough. Pull on it to help. Then when it's thinner continue with your rolling pin. It's a very dry dough so it's tougher to roll out, but you want it to stay dry.  Since it's fresh pasta, it doesn't take too long to cook after you dry it for twenty minutes. I rolled it up and used a sharp knife to cut it. A pizza roller would do the trick too. I think it only took about 7-9 minutes for the noodles to be done.

After the noodles are cooked add to the soup and enjoy!

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