What can I tell you, it is what my mother called her home made chicken noodle soup. I am pretty positive it is a made up Italian name my Mother came up with to call her soup! Either way it is a classic and there have been only a few alterations over the years.
Ingredients
1 medium size whole FRESH chicken OR 1 medium size whole COOKED chicken from Sam's club or grocery store ( this is my preference easy and very flavorful)
12 cups of water
3 cups of cut baby carrots (or cut up whole carrots)
3 cup of chopped celery (stalks and all)
1 medium size onion but in half
Salt and pepper to taste (start with 1 tbs each)
Bay leaves ( I prefer to put mine in a "sachet" herb bag) but you can just but 3-4 bay leaves in and take them out before serving.
Chicken bullion (approx 3 cubes if you are using a fresh whole chicken) bullion is NOT necessary if using a whole cooked chicken from "Sam's club" or grocery store.
Put water, onion, salt and pepper and whole chicken into large pot, cook on medium high for approx 1 hour until chicken is completely cooked (super moist if you put in pre baked chicken).
Take chicken out and let cool completely, take ALL skin off and de-bone the chicken this is very easy if you cooked the chicken all the way. Chop into bite size pieces 1/2 inch or so. Add chicken back into pot. At this time you can take the onion out now and add the bay leaves. Cook on low for approx 30 minutes.
Now approx 20 minutes before you plan on serving the soup you have to decide what pasta or noodle to add to the soup, or dumpling?
Fresh home made noodles: 1 tsp of salt, 2 cups of flour, 3 egg yolks, 1 whole egg and approx 1/2 cup of water . Add all dry ingredients togeather in a bowl , make a well add the eggs and incorporate into flour mixture then slowing add 1/2 cup water to the flour mixture unti fully mixed togeather to make a dough ball, this takes a little patience and kneading of the dough.
Lay dough out on cutting board and with a rolling pin , roll out to large square (dough should be thin , approx 1/8 inch thick. Using sharp knife cut dough into long lines and desired thickness , then cut each strip to desired length , usually 1/2 inch. Put entire cutting board into refrigorator and let dough rest while getting ready for dinner.
Approx 20 minutes before serving time place dough strips into semi boiling soup , gently move dough strips around the pot with a wooden spoon, add as many dough strips and you would like, more strips , thicker soup, less strips thinner soup.
Soup is ready when dough strips are completely cooked approx 15-2 minutes.
Serve in big soup bowls with homemade for read muffins!
Ingredients
1 medium size whole FRESH chicken OR 1 medium size whole COOKED chicken from Sam's club or grocery store ( this is my preference easy and very flavorful)
12 cups of water
3 cups of cut baby carrots (or cut up whole carrots)
3 cup of chopped celery (stalks and all)
1 medium size onion but in half
Salt and pepper to taste (start with 1 tbs each)
Bay leaves ( I prefer to put mine in a "sachet" herb bag) but you can just but 3-4 bay leaves in and take them out before serving.
Chicken bullion (approx 3 cubes if you are using a fresh whole chicken) bullion is NOT necessary if using a whole cooked chicken from "Sam's club" or grocery store.
Put water, onion, salt and pepper and whole chicken into large pot, cook on medium high for approx 1 hour until chicken is completely cooked (super moist if you put in pre baked chicken).
Take chicken out and let cool completely, take ALL skin off and de-bone the chicken this is very easy if you cooked the chicken all the way. Chop into bite size pieces 1/2 inch or so. Add chicken back into pot. At this time you can take the onion out now and add the bay leaves. Cook on low for approx 30 minutes.
Now approx 20 minutes before you plan on serving the soup you have to decide what pasta or noodle to add to the soup, or dumpling?
Fresh home made noodles: 1 tsp of salt, 2 cups of flour, 3 egg yolks, 1 whole egg and approx 1/2 cup of water . Add all dry ingredients togeather in a bowl , make a well add the eggs and incorporate into flour mixture then slowing add 1/2 cup water to the flour mixture unti fully mixed togeather to make a dough ball, this takes a little patience and kneading of the dough.
Lay dough out on cutting board and with a rolling pin , roll out to large square (dough should be thin , approx 1/8 inch thick. Using sharp knife cut dough into long lines and desired thickness , then cut each strip to desired length , usually 1/2 inch. Put entire cutting board into refrigorator and let dough rest while getting ready for dinner.
Approx 20 minutes before serving time place dough strips into semi boiling soup , gently move dough strips around the pot with a wooden spoon, add as many dough strips and you would like, more strips , thicker soup, less strips thinner soup.
Soup is ready when dough strips are completely cooked approx 15-2 minutes.
Serve in big soup bowls with homemade for read muffins!
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