Never Fail Chicken Noodle Soup Recipes

NEVER-FAIL CHICKEN NOODLE SOUP

Steps:

• Combine water, chicken, whole onion, and rosemary in a large stockpot; bring to a rolling boil and cook until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove stockpot from heat and allow chicken to cool until easily handled, about 15 minutes.
• Remove chicken and onion from stockpot. Remove chicken meat from bones and chop or shred meat; discard carcass and skin. Chop onion if desired. Return chicken meat and onion to stockpot with water.
• Mix carrots, celery, garlic, and sea salt with the chicken mixture; bring to a boil and cook until carrots and celery are tender, 10 to 15 minutes. Reduce heat to medium-low; add egg noodles and cook until noodles are cooked through but firm to the bite, about 5 minutes. Add spinach to soup and cook until wilted, 1 to 2 minutes.

NEVER FAIL (HOMEMADE) NOODLES

Steps:

• Mix well and add enough sifted flour to make a soft dough that doesn't stick when you roll it out.
• Roll very thin.
• Dust with flour.
• Roll up and cut into noodles.
• Unroll cut noodles.
• Sprinkle a little flour over noodles before putting them into broth to cook.
• or.
• Spread (or hang on noodle dryer) out to dry; store in air tight container.
• Check for doneness by testing a noodle to see if the center is cooked completely through. There should be no dryness in the center of the noodles.

NEVER-FAIL CHICKEN NOODLE SOUP

Steps:

• Combine water, chicken, whole onion, and rosemary in a large stockpot; bring to a rolling boil and cook until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove stockpot from heat and allow chicken to cool until easily handled, about 15 minutes.
• Remove chicken and onion from stockpot. Remove chicken meat from bones and chop or shred meat; discard carcass and skin. Chop onion if desired. Return chicken meat and onion to stockpot with water.
• Mix carrots, celery, garlic, and sea salt with the chicken mixture; bring to a boil and cook until carrots and celery are tender, 10 to 15 minutes. Reduce heat to medium-low; add egg noodles and cook until noodles are cooked through but firm to the bite, about 5 minutes. Add spinach to soup and cook until wilted, 1 to 2 minutes.