There is nothing more comforting to me than a hot bowl of homemade chicken noodle soup when I’m feeling sick or when it’s cold out. Here is my favorite chicken noodle soup. I hope you enjoy it. My husband tells me he loves it…but then again, he tells me that stuff every time I make something…so I don’t buy it. It’s cool.
* 8 servings
1 each yellow onion, roasted
1 3-inch piece fresh ginger, roasted
1 5 lbs. fresh whole chicken
1 tablespoon sea salt
1 2-inch piece rock sugar
6 quarts water
2 each sweet white corn, cut corn from the cobb
1 each carrot, diced into bite-sized pieces
2 each tomato, diced into bite-sized pieces
½ cup fresh sweet green peas
2 each celery stalk, diced into bite-sized pieces
½ cup lima beans
2 cups flour
1 teaspoon sea salt
2 each whole egg
2 tablespoons milk
1. Roast 1 yellow onion with the unpeeled fresh ginger at 400 degrees for 30 minutes or until softened and lightly browned. Peel the yellow onion and fresh ginger and set aside.
2. Wash the chicken with salt.
3. Bring 6 quarts of water to boil. Add cleaned chicken and bring to a boil. Reduce heat to medium low. Skim the scum on the surface of the broth as necessary.
4. Add roasted ginger, onions, sea salt, and sugar.
5. Simmer the chicken for 45 minutes or until the chicken is cooked fully. Remove the chicken from the broth.
6. Separate the meat from the bones. Shred the meat and set aside. Return the chicken bones back to the broth.
7. Simmer the broth for another hour.
8. Strain broth.
9. Bring the broth to a boil and add the vegetables, shredded chicken meat, and noodles and cook for another thirty minutes or until vegetables and noodles are cooked through and adjust seasonings if necessary.
1. Mix together flour, eggs, sea salt, and heavy cream. Put the dough on a cutting board covered with flour. Cut into one inch strips, 1/4″ wide with a pizza cutter.