Grandma's Chicken Noodle Soup

Homemade stock, homemade noodles, homemade soup, with a bonus serving of homemade pasta for two at another meal. Recipe is easily doubled. Don't double noodle recipe and use them all in the soup.

• Ready In: 1 hr 10 mins
• Serves: 2-3

Ingredients

• Stock

• 1  lb dark chicken meat, skin on
• 1⁄2 lb chicken breast, skin on
• 5  cups water
• 1  small onion, quartered
• 1  carrot, peeled,cut in 5 pieces
• 1  stalk celery, cut in 5 pieces
• 1⁄8 cup parsley stems, reserve sprigs
• 2  whole peppercorns
• 2  whole cloves
• 1⁄2 tablespoon fresh thyme, minced or 1⁄2 teaspoon dried thyme leaves

• Noodles

• 1 1⁄2 cups flour
• 2  eggs
• 2  teaspoons olive oil
• 2  teaspoons water
• 2  tablespoons fresh oregano, minced or 1  teaspoon dried oregano
• 2  tablespoons parmesan cheese
• 1⁄2 teaspoon salt

• Soup

• 2  cups  canned best quality low sodium chicken broth or 2  cups  homemade chicken stock
• 1  carrot, peeled,sliced very thinly
• 1⁄4 cup  frozen peas, thawed
• 1  tablespoon parsley sprig, minced
• 2  tablespoons  freshly grated parmesan cheese
•  generous grinding pepper
•  salt

Directions

1. Stock: Cut away any obvious fat from chicken and place only dark meat chicken parts in Dutch oven or stockpot; add water, onion, carrot, celery, parsley stems, peppercorns and cloves.
2. Bring to boil, skim off foam at top and then add thyme; reduce heat to simmer; simmer 20 minutes and then add chicken breast; simmer another 25 minutes until chicken is tender.
3. Remove the chicken but continue to simmer broth; as soon as chicken is cool enough to handle, remove meat from bones and return bones to broth; simmer another 20 minutes.
4. Noodles: While the chicken and stock are simmering, make the noodles; in a food processor, process flour, eggs, oil, water, oregano, cheese and salt 45-60 seconds to mix and knead the pasta; (if making the pasta by hand, place flour on work surface and make a well in the center; add the other ingredients to the well and mix with hands to form dough; knead on floured surface for 10 minutes); cover dough and let rest 10-20 minutes.
5. Divide dough in half and roll each as thinly as possible to a 14" square; trim the edges to make somewhat straight; lightly flour the surface of the dough; roll each square loosely, as for a jelly roll; cut each roll with sharp knife into 1/4" slices; shake slices open.
6. Lay half of the noodles flat in a loose, overlapping mound; cut into 2" lengths and spread them out to dry for about 15 minutes; lay the other half of the noodles out flat to dry or drape on pasta dryer; when noodles are somewhat dry and do not stick together, roll in several loose circles of a few noodles each and seal in platic bag in a single layer; use in another dish of your choice within 2-3 days.
7. Soup: Strain broth and return to pot; add stock and bring to a boil; add carrots and cook 2 minutes; add peas and noodles and cook another 2 minutes; add chicken, parsley, parmesan and salt and pepper to taste.