Homemade Chicken Noodle Soup

Isn’t it funny how much things change over the years? And I don’t just mean scrunnci hair bands, and banana clips, I mean how we go from groaning and moaning about spending time with our parents/grandparents to suddenly wanting to eat up every story Grandma tells and treasure every hand-me-down, especially recipes like this vintage chicken noodle soup. When I was little I hated chicken noodle soup, and now I not only cherish older recipes and the stories that accompany them, but I cannot wait for our children to one day teach their own children how to make them.

Every time I make this soup I feel like I’m sitting at the counter in our warm kitchen, going back and forth between watching my mom mound up the flour on the counter and watching the leaves rustling in the wind and the fat raindrops dripping down our window. I had no idea how lucky I was to have such a loving, peaceful environment to grow up in. Nor did I realize that one day I would miss those quiet moments talking about school, life and just being. I don’t know how else to explain it, it was just plain peaceful.

This is one of the recipes that has been passed down through the generations and while I didn’t love it as a little kid, the older I got the more I fell in love with it. I love the fresh, soft noodles, the warm and flavorful broth and those big chunks of tender, juicy chicken all floating around with little, sweet nuggets of carrots.

For the soup, we start with the chicken. Slide your fingers under the skin and rub all of those delicious seasonings into the meat and all over the top of the skin. Pop the bird in the oven for about 40 minutes, drizzle a little of the pan drippings on top and stick it back in for another 25.

Meanwhile, get your aromatics rollin’. Carrots, garlic, onion, tarragon and thyme all end up in a big skillet with butter for additional rich flavor. Sauté all of that until fragrant and tender (yes the spices too, it is called, blooming and will increase the flavor), and set aside.

While the chicken is cooking away I like to start on my pasta, first with a heap of flour on the counter. Then, in a small bowl whisk together the eggs, egg yolks, cream and seasoning. Pour everything into a crater on the flour and carefully, using a fork, whisk in until the dough starts to come together and then use your hands to make a stiff dough.

Every time I make pasta, breads or any dough I can’t help but think how much work this used to be for everyone. Now we have these awesome KitchenAid® stand mixer attachments that seriously rock, and make everything so simple and quick! Plus, it’s a fantastic way to get your children involved. The older kids love being able to help the dough through the attachments and the younger kids, I kid you not, love watching the “magic” that happens.

Attach the pasta roller attachment onto your KitchenAid® Stand Mixer and follow the directions, working through numbers 1-4 on the attachment to create a nice, thin sheet of dough. Next attach the fettuccine attachment and cut your pasta. Lay it flat or hang until you are ready for the soup.

Once the chicken is cooked allow it to cool slightly and then pull off all of the meat and set that aside. Pour the pan drippings in a large pot with the carrot mixture and add the carcass. Dump in 2 cans of broth and 5 cups of water. Allow everything to simmer for one hour , then remove the carcass and add the shredded chicken and pasta. Cook 3-5 minutes and serve!

If you haven’t already, call up grandma, mom, dad, or whomever and ask what their favorite recipe was growing up and then try recreating it with your family. More important than the recipe, find out about your family and share it with your children. My mom always said that if you ever wonder who you are, look to your family. This soup tells the story of countless moms who sacrificed their time to teach their children in the kitchen which also taught love without even saying it.

Homemade Chicken Noodle Soup

INGREDIENTS

For the chicken

1 whole chicken without giblets or neck

1 teaspoon dried tarragon

1 teaspoon Kosher salt

1/2 teaspoon pepper

1 teaspoon garlic powder

1/2 teaspoon thyme

1 teaspoon poultry seasoning

For the pasta

2 cups flour

3 egg yolks

2 large eggs

5 tablespoons heavy cream

Pinch of salt and pepper

For the soup

2 tablespoons herb butter

2 cloves garlic, minced

1/2 onion, minced

2 large carrots, chopped

1 teaspoon tarragon

1 teaspoon thyme

5 cups water

2 cans chicken broth

DIRECTIONS

Heat an oven to 350 degrees. In a small bowl combine all of the seasonings and rub under and over the skin of the chicken and roast for 40 minutes. Drizzle the juices over the bird and place back in the oven for 25 minutes. Allow the chicken to cool slightly and remove all meat, reserving the carcass.

Mound the flour on the counter, creating a large crater in the middle. Beat the eggs, salt, pepper and cream with the egg yolks in a bowl and pour into the flour. Using a fork, slowly mix the flour into the egg mixture until it begins to come together and then using your hands knead into a stiff dough.

Place the pasta roller attachment onto your KitchenAid® Stand Mixer and allow the dough to go through on a number 1. Fold in half and feed through again, repeating 2 more times. Change the setting to number 2 and allow to go through twice just as you did in the first step. Work your way to a number 4, feed it through and then change to the fettuccine cutter attachment. Cut the pasta and lay out while you finish the soup.

In a large skillet over medium heat add the herb butter, garlic and onion. Allow to cook for one minute and add the carrots, thyme and tarragon. Cook until fragrant, and the carrots are tender about 2-4 minutes. Add everything in a big pot with the carcass, water and broth. Simmer one hour, remove the carcass and add the noodles and chicken. Enjoy!