This week's recipe is a favorite among my guests! It came from a parent who made it for a luncheon at school. I've only made it in a Dutch oven, but it can be kept warm and served in a slow cooker. Slàinte!
Chicken Noodle Soup (No picture this week. I tried to steal one from google but none of them did the homemade noodles justice. Next time I make it, I will take a picture)
1 whole chicken
2-3 bouillon cubes or 1 1/2 tbsp chicken base
2 tbsp Crisco shortening
flour (a lot)
salt and pepper
1. Remove/Discard packet of "goodies" from whole chicken. Place chicken in large pot and cover with water. Bring to boil and then simmer uncovered 5-6 hours. Add water as needed to keep chicken covered.
2. Remove chicken from pot and place in bowl. Pour broth through strainer into another pot. Add boullion cubes or base. Bring to boil and then reduce heat to a slow boil.
3. For noodles, mix eggs,Crisco, and s&p together. Then add flour to mixture until the dough is very thick and can't be stirred any more. I use the dough hook on my stand mixer.
4. Cover large cutting board and rolling pin with flour. Roll out pieces of the dough to about 1/8-1/4 inch thick. Cut dough into sqaures (or any shape). Put dough in pot of broth. Noodles will cook instantly.
5. When chicken has cooled, debone and add chicken pieces to broth and noodles. I use mostly white meat, but dark meat can be used for more flavor.
6. Cook at a slow boil for another 10 minutes. Serve.