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Oct. 19th, 2004 11:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
which_chickI am certain that there are people in this world whose menu planning goes rather beyond I do not want to grocery shop today but I probably don't have what it takes to be one of those people.
This evening, dinner at my house was generated by the above menu planning. I wound up with chicken (or possibly turkey) stock (frozen -- I made it myself some months ago) to which I added celery, onion, carrot, a bay leaf, salt, pepper, and one egg of freshly-made egg noodles which I whipped up while the mirepoix (the veggies) cooked. (I don't like store-bought egg noodles for soup. I don't like store-bought pie crust. I don't like store-bought jelly. I don't like Jell-O box fake cheesecake pudding stuff, canned cherry pie filling, or Eggo waffles. I don't like a huge and stunning variety of store-bought food items, mostly the result of food prejudices handed down to me from my elder female relatives like heirloom jewelry, only less hockable.)
Anyway. The chickenless noodle soup stuff that I had for dinner this evening was quite tasty and really rather filling, as 'chickenless noodle soup' goes. Now, in your imagining of this soup, note that I am not a big fan of broth. Broth exists to fill up the spaces between the noodles and veggies and whatnot in a properly-made non-cream soup. Nothing should float in a properly-made soup. Properly-made soups (cream and non-cream) congeal to form a solid when they are below room temperature -- if they do not, you have stinted on either the stock or the non-water ingredients.
For the folks at home, Egg Noodles:
1 egg
2/3 cup flour
a pinch of salt
(This may be doubled, tripled, etc. as you see fit. One egg makes a lot of noodles.)
Mix all ingredients to form a dough. Knead dough, adding a small amount of flour, until smooth-textured and springy. Let rest maybe five minutes. Roll out to desired thickness. For chicken-noodle-soup noodles, this would be about 1/8" thick. Cut with sharp knife in desired shape (strands for chicken noodle, 1.5" squares for PA Dutch chicken pot pie) and drop pieces, a few at a time, into rolling-boil broth, stirring between batches. Cook until done, usually about eight or ten minutes... more if you like them soggy.
These are NOT AS GOOD cooked in canned chicken broth. They are also nowhere near as good if cooked in plain water. Use real chicken stock from a real bird. You won't be sorry.
This evening, dinner at my house was generated by the above menu planning. I wound up with chicken (or possibly turkey) stock (frozen -- I made it myself some months ago) to which I added celery, onion, carrot, a bay leaf, salt, pepper, and one egg of freshly-made egg noodles which I whipped up while the mirepoix (the veggies) cooked. (I don't like store-bought egg noodles for soup. I don't like store-bought pie crust. I don't like store-bought jelly. I don't like Jell-O box fake cheesecake pudding stuff, canned cherry pie filling, or Eggo waffles. I don't like a huge and stunning variety of store-bought food items, mostly the result of food prejudices handed down to me from my elder female relatives like heirloom jewelry, only less hockable.)
Anyway. The chickenless noodle soup stuff that I had for dinner this evening was quite tasty and really rather filling, as 'chickenless noodle soup' goes. Now, in your imagining of this soup, note that I am not a big fan of broth. Broth exists to fill up the spaces between the noodles and veggies and whatnot in a properly-made non-cream soup. Nothing should float in a properly-made soup. Properly-made soups (cream and non-cream) congeal to form a solid when they are below room temperature -- if they do not, you have stinted on either the stock or the non-water ingredients.
For the folks at home, Egg Noodles:
1 egg
2/3 cup flour
a pinch of salt
(This may be doubled, tripled, etc. as you see fit. One egg makes a lot of noodles.)
Mix all ingredients to form a dough. Knead dough, adding a small amount of flour, until smooth-textured and springy. Let rest maybe five minutes. Roll out to desired thickness. For chicken-noodle-soup noodles, this would be about 1/8" thick. Cut with sharp knife in desired shape (strands for chicken noodle, 1.5" squares for PA Dutch chicken pot pie) and drop pieces, a few at a time, into rolling-boil broth, stirring between batches. Cook until done, usually about eight or ten minutes... more if you like them soggy.
These are NOT AS GOOD cooked in canned chicken broth. They are also nowhere near as good if cooked in plain water. Use real chicken stock from a real bird. You won't be sorry.
