Chicken Noodle Soup

Posted bySuper AdminPosted inChicken, Recipe, SoupTags:, ,

I usually make this dish from the leftovers from Nilagang Manok. But it can also be made from scratch. We always have a lot of the chicken meat left because we eat the legs, thighs and back in the Boiled Chicken with cabbage leaving the breast.

With store bought egg noodles
Plain Chicken Soup

Shred or cube the chicken breast and set aside. Cut up the vegetables:

  • 1 medium onion, minced
  • 2 stalks celery, diced
  • 2 carrots, peeled and diced
  • 2 chicken bouillon

Remove and discard all bones and the cooked cabbage from the broth of the boiled chicken and cabbage or Nilagang Manok if you are making it from the leftover. Make the broth up to about 8 cups with water if it is less. Heat to boiling and drop all the vegetables in the broth. Add half of 12 oz. package of the Wide Egg Noodles and let boil until the noodles are very soft, almost like dumpling. Check the water level and adjust to your preference. Drop the shredded or cubed chicken meat, add the bouillons, shake some black pepper to taste and add salt if needed.

Note:

A whole chicken breast may be too much meat for a quart liquid in this recipe. Either you use just half of the breast or double the soup recipe for a large batch. Or reserve the rest of the chicken breast for another dish, like chicken salad, or chicken enchilada for example.

Omit the noodles for plain chicken soup following the same recipe as above.  Add uncooked rice for variation and cook the rice as you would as the noodles.

If you are feeling more ambitious, you can make your own homemade egg noodles. It is a lot tastier and kneading the dough can be therapeutic.

Recipe for egg noodles:

  • 1 cup flour
  • 2 eggs
  • ½ tsp. salt
  • Water as needed

Mix the flour and salt with the eggs.  Stir then knead until a ball of dough forms.  Add a scant teaspoon of water if it is getting too dry to knead. 

Wrap in plastic wrap and chill for 30 minutes in the fridge.  Roll to about 1/8” thick then cut in strips about 1/4” wide.  If not using right away, you can hang the strips to dry then keep in airtight container to use later.

When ready to use, cut the stips in shorter pieces and drop them in the boiling broth but only use a handful, not the whole recipe. You have to judge how much you want. Boil and cook until the noodles are al dente or tender to your liking, usually only a few minutes. If the noodles are fresh and not dried, it will not take as long to cook like the dried pasta from the store.

With homemade egg noodles

To be more appealing to the eyes, substitute frozen mixed vegetable or peas and carrots for the fresh carrots.