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Homemade Chicken Noodle Soup Recipe

Date: December 17, 2014 Author: Judy Albrecht Categories: 3 - 4, 5 - 6, 7 - 8, 9 - 12, Information, Uncategorized 0

Here is the recipe for the soup that was served Tuesday evening and will again be served Thursday evening…

When I made the soup for the program, it was for a large Westinghouse roaster. So today I made a batch for home… in a much smaller quantity… I think my soup pot is 4-5 quarts…. so here goes

3 cans chicken broth
2 quarts water mixed with 4 heaping teaspoons of L.B. Jamison’s Chicken flavored soup base
1 rotisserie chicken bones removed and cut into pieces
4 large carrots cut
6-8 ribs of celery cut
I also added some black pepper… (but not in the soup for the performance)
I put all the ingredients into the large pot and brought it to a boil, then turned down the heat and let it simmer until vegetables are tender.

I added the homemade noodles at the end and let them heat up in the broth…

We made the noodles during our cooking class… this is the recipe we used:
2 cups flour
2 cups semolina
6 eggs
1-1/2 teaspoon salt
2 tablespoons olive oil

Toshiko helped with our class on Tuesday so she showed the students how dough is made the Italian way… I showed them how to make the dough with a stand mixer… Students rolled out the dough just enough to be able to put it through the pasta machine… We rolled the noodles to #4 on the dial, and then made them with the linguini cutter… Noodles were then dropped into boiling water and cooked them for about 4-5 minutes… I cooked them less, because I knew I would put them in to soup and cook longer… I’ll have recipes printed for the students on Thursday.

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