Wednesday, April 12, 2017


Posting this recipe today in honor of Dorothy, a proud Hoosier cook, who died yesterday at the age of 95.
She said the soup recipe was her own but that she learned how to make the noodles from her mother. RIP Dorothy.

4 pounds chicken backs, necks, and wings, or a 3- to 4-pound whole frying chicken, cut up
4 quarts cold water
3 ribs celery with leaves, chopped
1 large onion, chopped

In a large stockpot, add chicken and water. Bring to a boil on medium-low heat, then cook for 15 minutes; skim. Add vegetables, cover, and simmer for 2 hours. Discard chicken parts. (If using whole chicken parts, remove and refrigerate to use in another dish.) Strain stock and chill for 6 hours, or up to 2 days. Skim fat and simmer for 30 minutes. Can be cooled and frozen if not used immediately.

Makes about 8 cups of stock.

2 eggs
1/2 teaspoon salt
1 cup all purpose or bread flour (bread flour is best)
1/4 cup water

In a small bowl, beat eggs with salt. In a large bowl, pour flour and make a well in center. Mix in eggs gradually. Add water 1 teaspoon at a time. Knead until smooth and elastic, adding more flour or water if necessary. Divide dough into thirds. Roll out one part at a time on pastry cloth into a thin rectangle and let dry a bit. Fold dough lengthwise into thirds and cut into noodles with a sharp knife. Separate noodles and place on tea towels. Let dry completely. Freeze in airtight container or plastic bags if not to be used immediately.

Makes 4 servings.*

While noodles are drying, cook 2-3 chicken breasts until tender; remove meat from bones. Add noodles and chicken to boiling stock. Cook for 20-25 minutes or until tender.

*If you wish to double the noodle recipe, do not simple double in ingredients. For a larger batch of noodles, use 3 egg yolks and 1 whole egg plus 1 teaspoon salt, 2 cups flour, and 1/2 cup water. Makes 8 servings.

Note: Noodles can be broken into smaller pieces, if desired.

Note: File Photo

No comments: