Batter Up and Fry: Tailgating Treats. “Chicken Noodle Soup”
The temperatures keep dropping yet winter sports keep going. As our tailgating parties continue on through the colder months of the year it is important to keep your guests toasty. My favorite way to accomplish this is through a warm, comforting soup.
This chicken noodle soup, based on my grandmotherâ€™s recipe that I grew up eating, may not be the traditional tailgating fare, but I guarantee your guests wonâ€™t be complaining as they ladle it up this season.
Chicken Noodle Soup
2 c. flour
3 egg yolks
1 whole egg
2 t. salt
1/4-1/2 c. water
1 whole chicken, giblets removed
1 onion, quartered
2 carrots cut in half
3 stalks celery, cut in half
3 cloves garlic, lightly crushed
Handful of parsley and/or thyme
1 bay leaf
2 t. salt
1 t. peppercorns
Pour out the flour onto the counter and make a well in the center (should look like a big bowl). In a small bowl beat together the egg yolks, whole egg, and salt. Carefully pour this mixture into the well of the flour â€œbowlâ€. Add 1/4 cup of water. Use a fork to begin to stir the egg mixture around, slowly incorporating the flour into the center (eventually you will need to drop the fork and use your hands). If the dough is still dry and wonâ€™t stick together, slowly add the remaining water 1 tablespoon at a time until you can form a ball with the dough. Once it comes together, knead for a couple of minutes then form into a ball and allow to rest for 15-30 minutes under a kitchen towel.
Divide the dough into 4 sections and lightly flour your countertop. Roll each section into a more or less rectangular shape about 14â€X6â€. This may take some time as the dough will have the tendency to keep contracting. Just keep rolling it out until it holds this size. (I like a little bit thicker noodles for this soup. If you like yours thin roll out each section to a larger size before cutting.) Flour the dough lightly, then carefully roll up on the long side. Cut the dough into 1/4-1/2â€ pieces using a knife or dough scraper. Unroll each noodle and rest over the back of a chair or place single file onto baking sheets. Continue with the other three sections of dough in the same manner. Allow the dough to sit out at room temperature and dry for at least an hour or so to help it hold up in the soup.
While the pasta is drying make the soup stock. Place the whole chicken, onion, carrots, celery, garlic, parsley, bay leaf, salt and peppercorns into a 5-6 quart Dutch oven or stock pot. Cover with water almost to the top of the pot. Bring to a boil and then cover the pot and lower the temperature to simmer. Cook until the chicken is super tender and falling off the bone, at least 1 hour.
Next, remove the chicken to a platter. Strain the solids from your stock (I usually toss these as I want a simple soup, but some people will chop these and return to the pan). Place the strained broth back into your large pot. Carve the chicken and remove the skin and then shred the meat and place back into the chicken broth. Add the egg noodles to the pot as well. Bring back to a simmer and cook for at least 20 minutes, but preferably 1 hour to allow the flavors to meld and the soup to thicken up. Taste and add more salt and pepper to season (I like extra pepper in mine). My favorite way to serve is over a pile of mashed potatoes.
To see what else is cooking, visit Chomping the Big Apple
Follow me @SarahBodeClark
About The Author
Leave a Comment
You must be logged in to post a comment.