Herbed Chicken Soup with Egg Noodles

Preheat oven to 375.

Place chicken in 9×13 baking dish. I like to remove the skin first, cut back on some of the fat.

Divide herbs in half — use the palms of your hands to crush the herbs and liberally coat chicken pieces with first half of herbs and with pepper.

Add 1/2 cup water to baking dish. Cover with tin foil and bake until juices are clear (30-45 minutes).

While chicken is baking, heat grapeseed oil until shimmering in a large soup/stock pot. Saute carrots and celery for ten minutes on medium.

Add onions and saute another five minutes. Add remaining herbs, chicken bouillon (am I even spelling this right?), and water. Continue cooking on medium high heat while the chicken finishes baking. And let’s start on the noodles.

NOODLES:

Put two cups flour in a pyramid on the middle of a clean counter or table. Make a deep well in the center of the flour and add your egg and egg yolks. Mix together well, adding whatever water is needed to make a very firm dough (but not crumbly).

Roll out dough to about 1/8 inch thick and cut into 1″ by 1/2 inch slices (you really don’t have to be that exact, but keep in mind the noodles will expand some as they cook).

By now the chicken should be done, so take it out of the oven and carefully debone it, either dicing chicken or leaving large chunks of it. Add chicken AND herbed broth in the baking pan to the soup pot and bring to full boil (if it isn’t already).

Add the noodles and the corn starch, cooking for another 5 -10 minutes or so, long enough to cook the noodles and thicken the broth. Hide half of it in the fridge so you can have seconds and thirds after your family wipes out the rest.

This recipe is also excellent to use for canning. However, do NOT add noodles or corn starch before canning. Add those when reheating. Can in pints or quarts in a pressure canner for 45 minutes on 10 pounds pressure.

I also prefer using Watkins spices, grapeseed oil, and soup base. The spices are more potent, giving lots of flavor, the grapeseed oil is a “healthy” oil, and the soup base is lower sodium than store brands and contains no MSG. You can check out these and more products as well as order them using the related link above.