You are not logged in. | Log In

Staceyjopowell

Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Chicken Soup by

Ingredients

2 whole chickens
3 gallons of water
4 onions sliced
4 carrots sliced
6 celery stalks sliced
2 heads of garlic peeled and sliced
4 Tabs of lemon juice (for better medicinal results use 2 5 inch stalks of lemon grass)
4 sprigs of fresh rosemary
6 sprigs of fresh thyme
6 tablespoons of fresh oregano
4 inches of ginger peeled and sliced
2 inches of turmeric peeled and sliced (if you can not find fresh, use the spice but only like 2 teaspoons)
2 heaping tablespoons of better than bullion chicken base
4-8 Tablespoons salt, I used 4 but everyone in my family was saying it needed more
4 teaspoons pepper
2 star anise (if you can find it)

Noodle recipe (large recipe for drying out and putting aside)
6 cups all purpose flour
6 whole eggs
6 egg yolks
1 1/2 cups- 2 cups of water

Instructions

For ingredients fresh is always best if you can find it. Also chickens and eggs from a farm are WAY better and so much more flavorful than from a store.

I made a roaster full, so I just put all of the ingredients in a roaster and let it cook on 400 degrees for about 5-6 hours. Then scooped out the chicken as whole as I could. Deboned the chicken and discarded of the rest of the chicken pieces. I put about 1/4 C of chicken (after it was shredded) into 12 quart size freezer containers, and the rest of it in a stock pot for our supper (family of 5). Then I strained the broth and poured it into the 12 quart sized freezer containers leaving a little room at the top. The rest went into our stock pot for supper.

With the freezer containers, I would add 1/2-1 Cup of water after thawing and then bring to a boil, and then you can add noodles for chicken and noodles. Or you could add about 1/2 cup rise for chicken and rice. Or if you like chowder, add some leftover mashed potatoes (1/2 cup), a can of cream of chicken and some sliced carrots.

I divide up the batch, strain 1/2 of it for nothing but broth and save that seperate. The rest I keep the chicken in and freeze and use that for chicken noodles or chicken dumplings. If just using the chicken broth in recipes, be sure and use 1:1 ratio with water.

For chicken noodles: I use about a 1/2 of the noodle recipe for our stock pot, and then save the other half after it's completely dried out (like 24 hours or more). For the noodles combine all ingredients in a stand up mixer using the dough hook. Add some flour to keep the mix in a ball. Roll out thinly, let sit one hour, flip, let sit one more hour, use a pizza cutter to cut into thin strips with a little flour mixed in with them. I like them crinkly so I squeeze them a little. Then let sit another couple of hours, before adding to soup.

For chicken dumplings: Use the chicken broth with chicken 2 cups: 2cups of water, 3 tablespoons of flour and 1 can of evaporated mile. Salt to your liking and warm up the liquid mixture to boiling. For the dumplings use 2 C flour, 1 tablespoon and 1 teaspoon of baking powder, salt and pepper, 3/4 C whole milk and 4 tabls butter (melted), mix good and with a small teaspoon take a scoop and round into balls and put into boiling liquid and lower to simmer, put on lid and cook for 15 minutes.

For egg drop soup: I use just the chicken broth liquid 2 cups: 2 cups water ratio. Salt good (or to your liking). Put in 2 tablespoons cornstarch and whisk good, then start to heat up to boiling. Do not put in the cornstarch while liquid is hot. Whisk together 3 eggs, then when broth is simmering, start stirring in a circular mostion, and slowly pour in the eggs. Slowly to get those long egg ribbons. Remove from heat and add in some green onions and chinese wonton crisps.

Back to Top