Saturday, January 7, 2012

Crazy Cooking Challenge: Shaker Chicken Noodle Soup

This month's Moms Crazy Cooking Challenge (the brainchild of  Tina Messick-Hudgens) was to find a recipe for chicken noodle soup.  The challenge isn't necessarily making the recipe, for me it is in finding a recipe.  You see, we have to use a recipe from someone's blog that isn't a professional blog (ie Pioneer Woman, Paula Deen, etc.) While there are a gazillion recipes for chicken soup out in the world wide web, finding one that wasn't originally from on of those professional sites.  Deep into my search I came across this wonderful blog called  Kitchen Trial and Error and found the perfect soup recipe.  This is a recipe that was handed down to her from her mother. It was on a photocopied piece of paper that did not include who it originally came from.
The only change I made was to make my own noodles.  I also leave the noodles cooked, but stored on the side.  If you leave the noodles in the soup they can become mushy and absorb too much liquid.  I put some in a bowl and then ladle on the soup.
Shaker Chicken and Noodle Soup
serves 8
13 cups chicken stock, divided
1/4 cup dry vermouth
1/4 cup unsalted butter
1 cup heavy cream
1 cup diced celery
1 cup diced carrot
12 ounces dry egg noodles (I made my own noodles for which the recipe follows)
2 cups cooked diced chicken
1 1/2 cups water
1/2 cup all purpose flour

in a small saucepan, combine 1 cup stock, vermouth, and butter. bring to a simmer and cook until reduced to about a quarter cup, about 20 minutes. the mixture will darken and be thick and syrupy. remove from heat and stir in the heavy cream. set aside.

see how much it reduces!!






coat the bottom of a stock pot with olive oil and set over medium heat. saute the celery and carrot until softened, about five minutes. add the remaining 12 cups of chicken stock and bring to a boil.
.Stir in the chicken and cook until heated through and bring back to a boil.
whisk together the 1 1/2 cups water and 1/2 flour until no lumps remain. Add a ladle of hot broth to the mixture and whisk to combine.while continuously stirring the soup, add the flour and water mixture. cook, stirring continuously for about 2 minutes, or until slightly thickened. do not let the soup boil.
Stir in the reserved reduced stock, vermouth, butter, and cream mixture. taste and season with salt and pepper. Serve immediately and do not let the soup boil.stir in the reserved reduced stock, vermouth, butter, and cream mixture. taste and season with salt and pepper. serve immediately and do not let the soup boil. leftovers reheat perfectly.

Easy Peasy Homemade Pasta
1 egg
3 egg yolks
3 tablespoons cold water
about 1 tablespoon salt
2 cups flour

Beat the egg and egg yolks until light. Add water and salt; beat in.
Work the flour into the mixture, with your hands, to make a stiff dough.  Cover with plastic wrap and let rest at least 10 minutes.
Cut into three equal parts. Lightly dust a board with flour and roll out one part of the dough as thin as you desire.... I like mine not too thin, but it can't be too thick either.  Using a sharp knife, cut into 1/4-inch wide strips.  strips

Spread them out on a cookie sheet and let dry.  You aren't looking for a totally dry noodle, but one that has lost most of its surface dampness.  I generally let mine dry at least fifteen minutes.
Bring a large pot of salted water to a rolling boil.  Boil noodles until just tender... this can take 5-to minutes depending on the thickness.  Drain water and serve.


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14 comments:

  1. Sounds like a really nice tasting soup. I like the richness of this version. And homemade noodles are so delicious!

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  2. Fabu looking soup and I love the homemade noodles.

    If you haven't already, I'd love for you to check out my Crazy Cooking Challenge entry: Thai Chicken Noodle Soup

    Lisa~~
    Cook Lisa Cook

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  3. Great job on making your own noodles. Looks fantastic!

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  4. Those noodles look great!
    #49

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  5. Vivian
    Your soup looks very rich! I like your tutorial pictures. They help a lot when trying something new. I may have to experiment with your noodle recipe.

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  6. Thanks for stopping by my blog from the CCC! Wow, homemade noodles! I've never tried making them. You're recipe looks pretty easy, I may have to try it!

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  7. I love Kitchen Trial and Errors blog! This looks great and I love homemade noodles!

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  8. Stopping by to return the crazy cooking challenge love! Your soup looks fantastic too! I love the homemade noodles. :)

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  9. Great soup! Your noodles are perfect!

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  10. I bet the vermouth makes this taste spectacular! Love the homemade noodles! Thanks!

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  11. the Vermouth sounds like an interesting twist :)

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  12. I have yet to try homemade noodles! Someday! Someday!

    Thanks again for participating and come check out my post #1 Creamy Chicken Noodle Soup, it was my first time making Chicken Soup!

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  13. I love that you kept the carrots so thick...it's the perfect compliment to the thick noodles.

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  14. Hi Vivian, this looks like a really good recipe for shaker chicken noodle soup. I'm going to have to try this one soon, it's just perfect for our wintry weather. Thanks for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris
    http://chelencarter-retiredandlovingit.blogspot.com/

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