Culinary adventures: Homemade noodles, from-scratch broth add to chicken soup
I can't think of anything more soothing than a hot bowl of chicken noodle soup when you are feeling under the weather, want something to warm up on a chilly day, or just need a wholesome meal. I definitely have several cans of the soup in my pantry, sometimes nothing but a big pot of homemade chicken noodle soup will do.
I remember as a child coming home after school and being excited when I saw homemade noodles strewed about like confetti on the kitchen table. Dusted in flour, the strips of drying dough would later be added to my mom's homemade chicken noodle soup. After cooking in hot chicken stock, the noodles would become thick and slightly chewy and my favorite part of the soup.
Some, like the authors of "Chicken Soup for the Soul," believe chicken soup will cure just about anything. Sometimes dubbed "Jewish penicillin," it is administered whenever colds, heartbreaks or other physical or emotional ailments strike. According to DoctorOz.com, there may be some truth to the medicinal value of chicken soup.
Researchers have found that chicken soup appears to inhibit neutrophil chemotaxis, or the movement of certain immune cells to mucous membrane surfaces, according to the site. The migration of these cells to surface cells in the airways may be partially responsible for mucous production. The scientists concluded that chicken soup - homemade or canned - may have anti-inflammatory properties that dampen cold symptoms.
My noodle recipe hails from my mom's tattered red and white checked "Better Homes and Gardens, New Cook Book," circa 1968. Located in the Casserole and One-dish Meals section, the recipe for Homemade Noodles combines four ingredients: egg, milk, salt and flour - ingredients most of us have in the house all the time. If you have never made homemade noodles you have to try. They are so good and simple to make and don't require a pasta machine. Roll the dough out to your desired thickness, (if you don't own a rolling pin a clean wine bottle works well), then roll up loosely and slice into ¼-inch wide strands. Unroll, dust with a little flour and spread out to dry. A pizza cutter works for slicing the dough into thin strips. After the noodles have dried a couple hours, drop them into boiling liquid for about 10 minutes and you're done.
If you don't have the time for rolling and drying, store-bought dried Kluski noodles or Reames frozen egg noodles are excellent substitutes.
While noodles are obviously important to chicken noodle soup, so too is a flavorful chicken broth. My mom always added the traditional celery, carrots and onions along with sliced mushrooms.
When I have time to make everything from scratch I start with fresh chicken. I usually buy whatever is on sale, but always make sure to include plenty of dark meat as I think it has more flavor. Early in the day, or even better, the day before, add chicken, veggies (chop twice as much as you need and reserve half for later), spices and water to a large pot; simmer 30 minutes, or until the chicken is cooked. Remove chicken from the pot and shred or chop; refrigerate. Strain broth and discard vegetables along with chicken bones. Place broth in refrigerator and chill completely.
About an hour before dinnertime, remove stock from refrigerator and skim off fat, reserving about a tablespoon or two. In large pot sauté reserved uncooked vegetables in the chicken fat until softened; add chicken stock and heat thoroughly. Feel free to add additional prepared chicken stock, or a little water, if necessary. Bring stock to a boil, cook the noodles, add shredded chicken and you're done.
Without question this recipe takes time. If you want to skip the homemade broth step, use a brand of prepared chicken or vegetable stock you like and add cooked chicken (I've even used leftovers) some vegetables and, of course, noodles, for a quicker home-cooked version.
It finally looks like our long, cold winter might be coming to an end, yet chicken soup makes a great dinner for any season. Make a double recipe and freeze half, so you have it on hand in case you catch a spring cold. Or spring fever.
• Penny Kazmier, a wife and mother of four from South Barrington, won the Daily Herald's 2011 Cook of the Week Challenge.