Wednesday, 7 November 2012

Chicken Noodle Soup - Mennonite Style

1 small chicken cut up or 4-6 chicken legs
10 cups of water
1 large onion, chopped
2 tablespoons salt
4 stars aniseed
5 bay leaves
1/3 cup chopped parsley
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 package egg noodles or homemade noodles
Bring chicken and water to boil in large pot. Boil gently for 15 minutes. Now skim off foam. Add the bay leaves, chopped onion, chopped parsley, salt, pepper, ginger, cinnamon and the stars aniseed in a spice holder. Boil for 45 - 50 minutes. In a separage pot boil egg noodles according to package instructions. Remove bay leaves and aniseed from soup. To serve - place desired amount of noodles in a soup bowl, add some of the cooked chicken meat and soup broth.  Delicious every time!

Egg Noodles
3 eggs
1/2 teaspoon salt
1/4 cup milk
3 cups flour ( more or less as needed)
Combine eggs, salt and milk in a bowl. Combine with wire whisk. Using wooden spoon, now stir in flour slowly mixing as you go, then work in more flour using your hands to knead it in.  The dough should become very stiff, firm and hard. Sprinkle flour on counter generously. Roll out the dough very very thin using more flour as needed. Cut the dough into strips - about 3 inch wide strips. Allow to dry for 20 minutes. Now stack the strips of dough being generous with flour so nothing sticks. Cut crosswise into noodles. Sift the noodles to get rid of all the extra flour.
Bring water to boiling point in a large pot. Add the noodles stirring the noodles and boil for 8 minutes. Use in Chicken Noodle Soup - recipe above.

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