GRANDMA'S CHICKEN SOUP WITH HOMEMADE NOODLES RECIPE ...
This is my beloved Grandmother's recipe. I have made noodles from scratch mixing, rolling, and cutting by hand. Today I use a dough mixer and pasta cutter to save time.
Provided by Kelly Nagy Cramer
Categories Noodle Soup
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring chicken stock to a boil; cook chicken breasts at a boil until no longer pink in the center, 15 to 20 minutes. Remove chicken, cool, and cut meat from bone; keep chicken stock at a low simmer.
- Mix flour and 1/4 teaspoon salt together using the dough hook attachment in the bowl of a stand mixer on Low; add eggs and water, 1 tablespoon at time, until dough holds together.
- Split dough in half. Roll 1 dough half on a lightly floured surface to 1/8-inch thickness. Cut dough into noodles 2 to 3-inches long x 1/4-inch wide using a sharp knife dipped in flour or a fettuccine pasta cutter. Repeat with other dough half.
- Return chicken to the simmering stock; add noodles. Season stock with black pepper and 1 pinch salt. Cook soup until noodles are cooked through, 15 to 25 minutes.
Nutrition Facts : Calories 489.8 calories, CarbohydrateContent 50.8 g, CholesterolContent 179.4 mg, FatContent 12.5 g, FiberContent 1.9 g, ProteinContent 41.2 g, SaturatedFatContent 3.6 g, SodiumContent 2021.5 mg, SugarContent 1.8 g
INDONESIAN CHICKEN SOUP WITH NOODLES, TURMERIC AND GINGER ...
Soto ayam, an Indonesian version of chicken soup, is a clear herbal broth brightened by fresh turmeric and herbs, with skinny rice noodles buried in the bowl. It is served with a boiled egg, fried shallots, celery leaves and herbs, and is hearty enough for a meal.
Provided by Julia Moskin
Total Time 1 hours 15 minutes
Yield 4 servings
Number Of Ingredients 19
Steps:
- Place chicken in a medium pot with lemongrass, lime leaves (if using), salt and 2 quarts water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred meat into bite-size pieces.
- Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.)
- Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes.
- Add cooked spice paste and chicken meat to stock. Bring to a simmer and cook 10 minutes.
- Cook noodles according to package directions.
- Turn off heat under soup and stir in lime juice. Taste for salt.
- To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup on top and sprinkle with celery leaves or herbs, and fried shallots, if using. Pass lime and sambal at the table.
- Eat from soup bowl, or serve a scoop of rice on a side plate, sprinkled with more shallots, and put a mouthful of noodles and chicken on rice. Combine on a spoon, dab with sambal, and eat.
Nutrition Facts : @context http//schema.org, Calories 762, UnsaturatedFatContent 31 grams, CarbohydrateContent 37 grams, FatContent 47 grams, FiberContent 5 grams, ProteinContent 49 grams, SaturatedFatContent 12 grams, SodiumContent 789 milligrams, SugarContent 8 grams, TransFatContent 0 grams
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