I just happened to have two chickens, so I made two versions of chicken soup. Hubby liked he wild rice better. I liked both. There’s nothing like homemade noodles. They don’t turn to mush the next day, and they have a great texture.
Chicken with Wild Rice Soup
leftover chicken carcass (such an ugly word, but what else would you call it?)
Roast bones (I didn’t have time, but it gives a better flavor to the stock). Place all ingredients in a large stock pot, bring to a boil. Reduce heat to medium, keep at a gentle boil for 2 or more hours. Add more water as stock reduces. Reduce until you have a rich stock. Remove chicken and vegetables, strain. Remove chicken from bones, add back in to stock. Then add:
1 small onion, chopped
2 carrots, chunked and quartered
2-3 stalks celery, chopped
noodles or wild rice (cook 1/2 c rice, then add)
Bring to a boil, cook until vegetables are soft. If adding noodles, boil for about 10 minutes.
2/3 c flour (ap)
1 T water
1/2 t salt
1 t oil
Make a well with the flour. Drop the egg into it. Combine with the water, salt, & oil. Work the mixture with your hands, folding the flour over the egg until the dough can be rolled into a ball and comes clean from the hands. (For green noodles, add 2-4 T very well drained and dried, finely chopped cooked spinach) (I usually need to add in a little more flour, maybe 1 T) Knead the dough for about ten minutes. Let stand covered, about 1 hour. Roll the dough, stretching it a little more with each roll. Between each rolling and stretching, continue sprinkling with flour to prevent sticking and holes. Repeat about 10 times until dough is paper-thin and translucent. Let dry about 30 minutes (I’ve put it in without drying, and it’s fine). Roll and slice (use a pizza cutter) to desired width. Use about 3 T uncooked noodles for each quart soup. Cook noodles in rapidly boiling salted water (or add to soup) for 10 minutes.
*I didn’t have any celery, so I added celery seed to make the stock.
*One of the chickens was a Costco rotisserie chicken, and it gave the stock a great flavor.
*I think I’ll take the leftovers and combine them for a chicken noodle with wild rice soup.