Today feels like a chicken noodle soup day…..
Fall is when things slow down for me, no gardens to tend to, and a daily cup of tea is needed! Things do indeed slow down, until the rush of the holidays. For now, I’m savoring that tiny little window.
One of my family’s favorite meals is a hot bowl of homemade chicken noodle soup. Or, as we call it Grandma Anne’s soup. What a perfect way to start my blog, and honor this wonderful woman, who we sadly lost last October. We call it Grandma Anne’s soup because, it was a soup she made my husband when he was little. We make ours a little different, but we carry it on using her homemade noodle recipe. With every slurp, we remember her. And surprisingly, my daughter (the vegetarian) will still eat this. Maybe it’s because it’s Grandma Anne’s soup.
I’ll teach you how to make this delicious homemade soup. Soon this will be warming your belly too!!
What you’ll need for your stock:
•One stockpot to hold all your ingredients
•1 frozen rotisserie chicken (Rotisserie chickens can be used for a meal and then frozen for future stock)
• 3 large carrots, 1 onion, 1 leek and 3 stalks of celery -cut in half
Now add your water. Make sure the water covers your ingredients. Approximately 16-20 cups of water
Set on low. You can keep your lid on or off. I usually will leave it on but leave a little gap to let steam out.
Your stock needs time to cook so set it and forget it for many hours…A good window approx 10am to 4pm? Or if your in a pinch you can add less water =shorter cook time.
You can prep your ingredients ahead of time, or wait until your stock is ready. But this is what you’ll need for your soup….
Your ingredients diced up. 1 onion, 1 leek, 3 stalks of celery and 3 carrots
After hours and hours of cooking on low,
your stock is ready
Now use a kitchen tongs, and remove everything.
Having a garbage bag nearby is really handy.
Get ready to sauté your vegetables.
Add olive oil to the pan,
start with your onions, add a dash of salt, saute.
Then add the rest of your veggies, saute until soft.
Now it’s time to add your stock
Now pour your liquid through your strainer.
I really recommend a Chinois strainer. Chinois is pronounced shin’-wah.
It’s a great strainer for making stock. It’s a fine mesh strainer, it will collect all the little particles that can make your stock cloudy.
Once your stock is added,
you’ll need to start making your homemade noodles.
What you’ll need:
1/2 tsp salt
2 tbsp milk
1 cup flour
Now, mix all the ingredients together.
If you find it’s too dry, just add some milk.
When I’m rolling dough,
my little one is always right there requesting a piece to play with.
Once it’s rolled out, cut into strips.
Ta-da….your noodles are ready
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