I woke up at 2 am one of these nights, and no, not to the sound of my baby crying. I woke up to the sound of autumn… POURING down ouside! It still rained dogs and cats when I got up in the morning, and still when I looked out the windows at work, and still when we drove home from work… And it was a meager 12 degrees Celsius (53 F) outside. So unfair! It is barely September! *POUT* One thing to do, and one thing only: Eat chicken noodle soup! Only we have to make it first. And maybe curl up on the sofa with a good book and a blanket… Ok, here we go.
Now, this is a soup made totally from scratch. It is not really a lot of hard labor, but it takes a little time. And since I really like to cook I think it is definitely worth it. But of course, it is always possible to cheat and buy premade stock. I won´t think any lesser of you if you do – I swear!
When I make this, I actually make the stock the night before. Then the next day it only takes about half an hour before you have a bowl of steamin´hot chicken noodle soup in front of you!
First; the stock.
- 1 whole chicken
- 1 onion, skin removed and halved
- 2 cloves garlic, smashed
- ½ ts whole pepper corns
- 1 bay leaf
- 2 or 3 whole allspice berries
- 1 carrot, quartered
- 1 celery stalk, quartered
- 2 sprigs parsley
- 2 ts salt
- 4-5 quarts of water
- 1 hel kylling
- 1 løk, skrellet og delt i to
- 2 fedd hvitløk, knust
- 1/2 ts hel pepper
- 1 laurbærblad
- 2-3 hel allehånde
- 1 gulrot, delt i fire
- 1 selleristang, delt i fire
- 2 kvister persille
- 2 ts salt
- 1 – 1.5 l vann
Put all of this in a big pot, making sure there is enough water to cover the chicken.
Bring it to a boil, turn down the heat and let it simmer for about 30 minutes. Remove the pot from the heat and take the chicken out and leave it to cool for a little while. The vegetables should still be in the stock in the pot. Once the chicken has cooled down enough so that you can handle it without zinging your fingers, pick it clean, put the meat in a bowl and throw the carcass back into the stock.
Put it back over the heat and boil for a couple of hours. Once it is done, put a clean kitchen towel over a strainer and pour everything into it, letting it strain through – back into the big pot. You now have stock. Score!
For some reason I don´t have any pictures of that… I must have been tired. Oh well, it wouldn´t have made a pretty picture anyway.
- 8 oz egg noodles
- The chicken, diced, reserved from making the stock
- 2 carrots, diced
- 2 stalks celery, diced
- 1 batch chicken stock
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
- ca. 200 g egg nudler
- Kyllingkjøttet fra krafta, skåret i terninger
- 2 gulrøtter, skåret i terninger
- 2 selleristenger, skåret i terninger
- 1/4 kopp hakket fersk persille
- Salt og pepper
Put the chicken, carrots and celery into the stock and bring to a boil. Now add the egg noodles. Let the soup cook until the noodles are tender. Generously season with salt and pepper, add the parsley and voila! You´ve just made soup from scratch.
Pour it into a bowl and eat it steamin´, snifflin´ hot. And don´t forget the blanket and the book. Maybe it´s not so bad that fall is here… I have to admit; fall has it´s perks. Oh, and one more thing: there exists no better cold medicine on the planet!