Sunday Soups: Chicken and Homemade Noodle

I love making soups on Sunday nights for dinner. It is a nice homey way to kick off (or finish up) the week, plus it provides plenty of leftovers for lunches, which is always the hardest meal for me to think about making for some reason. I love this hearty and healthy simple soup. The homemade noodles are easy to throw together and really make the whole dish feel much more special.

- 1/2 chicken
- 8-10 cups water
- Whole onion
- 1 head of celery
- 3-4 carrots

- 2 1/2 cups flour
- 2 eggs
- 1/2 cup milk
- 2 table spoons chicken fat

This soup starts with homemade chicken broth which is much easier to make than it sounds. Start the night before by boiling half of a whole chicken and a whole onion with the ends cut off in about 8-10 cups of water. Once the chicken is cooked through, remove the pot from the heat and refrigerate overnight.

The next day, pull the chicken out of the fridge and skim the fat from the top. Reserve this yellowy goodness to use in your noodles. Then, pull the chicken from the broth and separate the skin and bones from the meat. Toss the bones and skin and hold the meat on the side for a second.

Chop a head of celery and about 3-4 carrots. I used the multicolored kind that came in my Farm Fresh to You box. Throw the meat, celery, and carrots into the broth and set the heat to medium-low. While the soup simmers, prepare the noodles.

In a bowl, combine 2 and 1/2 cups of flour, 2 eggs, 1/2 cup milk, and 2 Tablespoons of chicken fat. Use fingers to mix. Once the dough has come together, move it to a floured cutting board and knead for about five minutes. 

Put the kneaded dough in a bowl and cover with a towel for about 10 minutes.

Roll our the dough into as thin of pieces as possible, then roll up and slice into thin strips. Unfurl the spirals of noodles and drop into the boiling hot soup. Let cook for about 2-3 minutes.

Serve and enjoy the fresh, chicken-y, chewy, yummy goodness.