After running errands trying to beat one of our recent snowstorms, I was greeted at home by rich aromas wafting from the kitchen. mister gardener, who does practically all the cooking in this household, was making his mother’s chicken noodle soup. That means starting with a nutritious stock from scratch using an organic whole chicken from our farmers’ market and his mother’s homemade egg noodles.
He was removing the chicken bones and vegetables from the stock pot when I poked my head around the corner. It had been simmering for an hour and a half with an assortment of vegetables and herbs and smelled heavenly. The dough had been rolled out and drying on a side table.
As a toddler, he remembers climbing up on the kitchen stool up to watch and ‘help’ his mother roll out the dough and cut the noodles. He uses her recipe and her methods to this day… rolling out the dough, letting it dry, dusting the dough with flour, rolling it, and cutting the noodles.
Sliced carrots, sliced celery are added to the stock and it all simmers away until the vegetables are just tender. The reserved cut-up raw chicken is added and, finally, the delicious noodles are tossed in for the last 5 minutes. A little salt and fresh ground pepper to taste and some chopped fresh parsley just before serving, and dinner’s ready. (I’d like to think the parsley is my small contribution since I am tending it in my lovely winter herb garden!)
Dinner is served….
Chicken Stock: mister gardener makes his stock mostly with chicken bones. He reserves the raw breast and thigh meat, and partially cooks the bones and a few extra chicken parts, sans skin and fat, in water until the fatty foam forms on the surface. He tosses that water and starts a fresh pot of water with the same bones and simmers the stock for 1/ 1/2 to 2 hours with cut up carrots, onions, celery, garlic head, fresh thyme, and parsley. He strains the stock through a colander and he’s ready to make his soup!