OK this is a classic and probably everybody knows how to make it by now. So why am I posting this now? Because I simply love it and every now and then I like to try various combinations, just like my mother user to make… well sort of.
This time I tried my hand with home-made noodles, I bought a little manual pasta machine for making all sorts of pasta and I jumped right into it. The dough itself is pretty easy, two eggs for every cup of flour you are using and that’s it.
I wanted to make a lot of noodles and I doubled the recipe and it was easy enough up to a point, you will definitely need a helping hand when you start ‘cutting’ the noodles. Somebody needs to hold them as they come out of the machine so they don’t stack and stick to one another. There is probably an easier way for doing this but it was my first time so I ‘volunteered’ my wife for the last part of the process. It all worked just fine in the end. You have to hang them onto something to dry up for 20-30 minutes or so but I leave that up to your imagination.
I have been making barrels of chicken soups for the past couple of years or so but only lately I started taking some shortcuts. Every time my mother used to make chicken soup it was a day long process and boiling the chicken to death for many hours is not something that I have patience for, or time so for a while now I have been using store bought roasted chicken. Now before you get all weird and whatnot, let me tell you how amazingly delicious the end result is, without adding ANY chicken broth. I am using mostly the chicken breast but the drumsticks and thighs work just fine as soon as you remove the skin. The only downside, my dog goes nuts when there is roasted chicken in the house.
The other thing I wanted to accomplish was making the soup as clear as possible without straining or using any other weird techniques. You know, something that anybody can do with the least amount of effort and time. Hope you guys enjoy it and if I missed anything, just drop me a message.
- 2 celery stalks
- 3-4 medium size carrots
- 1 onion
- 1 large parsnip
- 1 medium size celery root
- fresh parsley
- 1 roasted chicken
- tons of noodles
- Start by cleaning your veggies but don't waste your time with chopping, you remove all of them later on. Also the onion goes in with skin on. Just throw everything into a soup pot along with 2-3 qt of water and bring to a slow boil until cooked. Add 2 tsp of salt, 1 tsp of ground pepper to the water and 1 tbsp of my favorite seasoning, Vegeta.
- In a separate soup pot, boil the pasta until almost done and strain because we don't want all the starch in our chicken soup. Remember, we want the soup as clear as possible with the least amount of effort.
- Trim the chicken roast and cut whatever you want to use in small bite-sized pieces. After the veggies are done (probably 20 min), remove them from the soup and add the pieces of chicken roast. Let simmer for 10-15 minutes or so but don't bring to a boil because the foam that gets created will make the soup muddy.
- You don't have to boil the meat to death, just enough to get some of the flavors around, in 10-15 minutes you can probably add the pasta and finish cooking it until you reach the desired softness (stick to al dente). Taste from the soup and add some more salt and/or pepper if you want along with the chopped parsley.