Monday, October 17, 2011

Fiery Chicken Noodle Soup

Soon after fall arrived in Minnesota, the cold and flu season showed up too.

Last week, I fell ill with the first cold of the season. I can usually get through any cold/flu without too much gripe, but this one hung on for 10 days! A bit tired, cranky, and sick of being sick I decided enough is enough. I was tired of the couch, and more importantly, tired of being to lazy to make good food. This time a can of Campbell's wouldn't cut it! I hit the kitchen with a vengeance and came up with this little gem. In my opinion, the habenero pepper really makes this soup shine.

Fiery Chicken Noodle Soup
Yield: About 10-12 cups

3 boneless skinless chicken breasts
2-32 0z. containers of chicken broth (reduced sodium)
1-32 oz. container of chicken stalk (no salt added)
2 Teaspoons extra virgin olive oil
3 stalks celery, finely chopped
1 medium yellow onion, finely chopped
1 package frozen crinkle cut carrots*
1 medium habanero pepper, finely chopped (seeds included)
2 Tablespoon fresh garlic, minced
2 Teaspoons black pepper
1 Tablespoon red pepper flakes
1 Tablespoon Kosher Salt
1 Tablespoon Parsley
Dash of cayenne pepper

For the homemade egg noodles:
Two (2) eggs
1/4 C. water
1 -1/2 cups all -purpose flour (give or take a little)
1/2 teaspoon parsley flakes


Add olive oil, finely chopped onion, celery, and habanero to a dutch oven and fry on medium heat until onions are opaque in color, approximately 15 minutes. While frying, add the garlic, black pepper, red pepper flakes, and kosher salt and mix evenly. When onions are opaque in color, add both of the 32 oz. containers of chicken broth and simmer. (If using fresh carrots, add them now).

In a separate pot add the 32 oz container of chicken stock and add chicken breasts. Bring to a medium boil and poach chicken breasts until cooked through, about 15 minutes. Remove chicken and set aside until cool to the touch. Meanwhile, strain the remaining chicken stock and add into the dutch oven. (Pulled rotisserie chicken can be used in place of this and is a quick "cheaters" way to get the same results.)

Simmer soup for a minimum of one hour. The longer you can allow this to simmer, the better the flavors will be. While simmering, begin to prepare your noodles. (if using frozen carrots, add them 15 minutes prior to beginning your noodles).

In a medium bowl, stir together the eggs, water and salt. Gradually add flour until the dough is firm enough to form a ball. (It will be a little sticky, so don't get too upset if you're not getting the results you want. You WILL, just keep at it.) You may need more or less flour. Pat the dough out on a cookie sheet and allow to "dry" for about ten minutes.

Bring soup mixture to a slow boil.

Using a butter knife, cut slices of dough 2 to 3 inches long to the thickness of your liking. They will "puff" up a bit so the thinner you can get them the better. Allow them to fall directly into the boiling broth one by one to avoid them sticking to each other. When they float to the top you can tell they are done. (approx. 3 minutes after dropping them in).

Now here comes the best part.... serve yourself up a big bowl, relax with cozy blanket and let those amazing flavors take over. Ahhhhhh... the power of chicken noodle soup! After all, nothing cures a cold better, right mom?

Source: Modified from All Recipes


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