Hearty Chicken soup, and noodle making =)

One of our Cives on the Roman cooking list to which I belong bemoaned the fact that she had to "make-do" with chicken soup.

This need not be so; chicken soup is not only good for the soul, but also the body ;-)

Foodstuffs to make stock: 4 # chicken parts (backs, necks, wingtips, trimmings. . .) or a 4# fryer - fully dismembered - lightly roasted for 45 minute in an open pan (seasoned with a light sprinkling of sage and black pepper), including drippings, 4 med yellow onions - coarse chopped, 8 lg cloves garlic - halved, 4 stalks celery - coarse chopped (onion, garlic and celery roasted with the chicken for 20 minutes), 1 T rubbed sage, 8 Bay laurel leaves and 1/4 c whole peppercorns (Mix Royale: black, green and white) in a mulling spice bag, water
sufficient for the task. . .

Method: put all the solids and pan drippings into a large stockpot and add in enough water to cover them, plus 2 inches. Bring to a boil and simmer for at least 3 hours on low-med heat. Turn on low and retrieve chicken pieces with a slotted spoon. Discard bone, skin and gristle; return diced meat to stock, make up volume to 4 quarts with boiling water, continue  simmering on low. Remove the Bay leaves and peppercorns after 1 more hour.

If you would like this to be a lower fat meal, prepare the stock at least a day in advance. Refrigerate it and before reheating, spoon off the chicken fat layer from the top of the congealed stock.

Foodstuff for Noodles: 4 c all-purpose flour, 1/2 t salt, 1/2 teaspoon baking powder, yolks of 8 lg eggs - beaten (whites can be made into meringue for topping a chocolate pie ,-), water and extra flour as needed. . .or use commercial non-yolk noodles

Method: mix the dry ingredients well and slowly cut in the eggs with a pastry knife. Add a little water if the noodle dough is too stiff. Add a little flour if it is too wet. Roll out on a floured board to a little thicker than a hard bound book cover, let set about 20 minutes.  Cut into strips of about a finger's width and about a hand-span long. Dry for about an hour before cooking.

Drop the noodles one-by-one into 4 qt boiling stock, cook at least 15 minute or until the noodles are done to taste.

To further enhance this soup add in 2 c shredded carrots, 1 c finely chopped parsnips and 1 c thinly sliced tan mushrooms 15 minutes before the noodles.  Try what you like =)

A few tablespoons of Worcestershire sauce is nice, too.