Soup Swap! Chicken Noodle Soup

John Gibney's Chicken Noodle Soup.

 

Stock.

 

3 whole chickens, giblets removed.

3 large onions

5 sticks celery

5 carrots

1 lemon

parsley, thyme, salt, pepper (and/or other seasonings) to taste

 

Cut vegetables into large pieces, quarter onions and lemon. Place all ingredients in stockpot. Add just enough water to cover the chickens. Heat till just boiling, then reduce to barely simmering until chickens are cooked. Skim grease off surface as it appears.

 

When cooked, remove chickens and allow to cool. Strain the stock. When cool enough to handle, take the meat from the chicken bones.

 

Soup.

 

Stock

Cooked chicken meat

3 large onions

1 head garlic

5 carrots

5 sticks celery

Seasonings to taste.

 

Cut carrots lengthwise into quarters, then slice into ½ inch dice. Cut celery into similar-sized pieces. Chop garlic finely. Sauté the vegetables in olive oil until the onions are starting to clear. Add stock and heat to simmering. Add chicken meat.

 

Noodles. (Makes 1 lb.)

 

2 ¼ cups flour

3 eggs

¾ tsp salt

1 T olive oil

1 T lukewarm water or milk

 

Make a well in the flour, break in the eggs and add the other ingredients. Whisk the eggs lightly, gradually picking up flour until a dough is formed. If it is sticky, add a bit more flour. Knead the dough gently for about 7 minutes. Place in a bowl and allow it to rest for about 15 minutes, then roll out and feed through pasta maker.

We made very thin angel-hair noodles – these cook in a very short tine, just add a few minutes before serving.