Stroud's Chicken Noodle Soup

From a little cookbook called Elephant Stew

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Combine broth and water.
  • Simmer thighs, carrots and parsley in stockpot 45-60 minutes or until meat is very tender.
  • Remove chicken from stock.
  • Pull meat from bones.
  • Return to pot.
  • Remove pot from heat.
  • For noodles:.
  • Beat eggs and salt until smooth.
  • Beat in 2/3 c flour.
  • Continue adding flour up to a toatl of 1 and 1/2 c until a pliable dough is formed.
  • Knead dough 5 minutes on a lightly floured board.
  • Roll dough about 1/16th inches and use a sharp knife to cut it into 1/2 inch wide noodles 2 inches long.
  • Return soup to stove and bring to simmer.
  • Add noodles, salt and pepper and worcestershire sauce.
  • Simmer 7-10 minutes or until noodles are cooked through and tender.
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RECIPE MADE WITH LOVE BY

@Recipe Junkie
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@Recipe Junkie
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"From a little cookbook called Elephant Stew"
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  1. merricmaker
    This makes a perfectly serviceable chicken soup, but it is nothing whatsoever like what's made at Stroud's. I grew up two blocks from the original Stroud's and was a very picky eater, their soup was one of the few things I'd eat without complaint. Essentially all my professional development as a cook has been because I wanted to figure out how to replicate their soup. This ain't it. The dash of Worchester is weird, the lack of celery is weird and incorrect.
    Reply
  2. Recipe Junkie
    From a little cookbook called Elephant Stew
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