November is the heart of Fall for me. The Thanksgiving dinner(s) and get togethers with friends and family mixed with cooler weather set the perfect scene for Homemade Chicken Noodle Soup! Growing up I remember loving when my family would go to my friend Amanda’s house for a dinner of chicken noodle soup. Her mom, would invite everyone over and make huge pots full of this deliciousness with bread fresh out of the oven too.
Last year for Amanda’s birthday, my daughter got to try her first spoonful and since then asks for “Amanda’s mommy’s chicken noodle soup.” I was a bit intimidated to give it a try with the homemade noodles and all. However, I was pleasantly surprised that there aren’t as many ingredients to work with, its all in one pot so its super easy to clean and the noodles were a synch (and pretty fun to make with my kids)!
My neighbors and I recently got together on a Sunday night and we cooked for four families in one kitchen. It was by no surprise a crowd-pleaser and so I made it yet again on Halloween per my daughters request (and my craving). Here are pictures of the steps followed by the recipe passed onto me from Donna…and now to you!
Donna’s soup also pairs perfectly with panini sandwiches. Here are the ones that we made! YUM!
3.5 pounds chicken , tenderlions or breast
1 onion, chopped
1 jar chicken base
1/2 teaspoon salt
1 teaspoon pepper, freshly ground
4 bay leaves
2 1/2 cups carrots, sliced
2 1/2 cups celery, sliced
1 turnip, diced
3 tablespoons parsley, snipped
In a large kettle, combine water, chicken, chicken base, onion, salt, pepper and bay leaves. Bring to boiling; simmer, covered, about 2 hours or until chicken is tender. Remove chicken from broth; cool. Cut chicken into bite-size pieces; set aside. Skim excess fat from broth. Discard bay leaves. Bring broth to boiling. Add carrots, celery, turnip, parsley and homemade noodles. Simmer, covered about 8 minutes or until noodles are barely done. Add chicken and heat through, about 5 minutes. Season with salt and pepper. Makes 12 quarts.
2 Eggs, beaten
4 tablespoons Milk
1 teaspoon Salt
2 cup Flour, sifted
Combine eggs, milk and salt. Add enough sifted all-purpose flour to make stiff dough. Roll very thin on floured surface; let stand 20 minutes. Roll up loosely; slice 1/4 inch wide; unroll , spread out and let dry 2 hours. (if desired store in container until needed.) Drop into boiling soup or boiling, salted water and cook, uncovered, about 10 minutes. Makes 6 cups cooked noodles.
Double this recipe for a 12 quart pot.