Tuesday, April 12, 2016

Amish Noodles in Chicago Suburbs - were they lost?

Mothers are supposed to have intuition right?  The ability to understand something immediately, without the need for conscious reasoning.  Apparently I understood I was supposed to make soup.  Chicken Noodle Soup.  Andy laughed at me saying for sure it would need to be a weekend soup, no good chicken noodle soup is made in a short amount of time.  Mock me another day sir... This soup took maybe 2 hours, but that's because I made from scratch rolls too... bah... details.  Anyway... I mixed up the stock a bit, used 4 cups of our own chicken stock, 2 cups of our pork stock and 4 cups of chicken stock from the store.  Might as well get some depth of flavor.  The Noodles?  They were tricky.  I looked all over and ended up at my local grocery store and found Amish Essenhaus noodles!  Oh sure... you say... yep you found noodles.  I found noodles sold in a restaurant/inn that my mom, her sisters and mother went and stayed yearly at an Amish community in Indiana.  So to find the noodles in my Chicago Suburban grocery store was pretty exciting.  Andy even commented that the noodles are great because they don't turn into yuck in the left overs.  (Yuck is a technical term.)
So... about that intuition... I made soup on Sunday.  Sunday night?  Bronwyn gets a temp, Monday Andy gets a sore throat, Monday night?  Both have confirmed strep.  Yuck.  Chicken Noodle Soup for the comfy healing win!
Everyone is on mend and now, I have a new soup recipe in my pocket - just in case... heals what ails you!

Chicken Noodle Soup 
2-1/2 pounds bone-in chicken thighs
1-1/4 teaspoons pepper, divided
1/2 teaspoon salt
1 tablespoon canola oil
1 large onion, chopped (about 2 cups)
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped (about 2 cups)
4 medium carrots, chopped (about 2 cups)
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice

1. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook 3-4 minutes or until dark golden brown. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
2.  Add onion to drippings; cook and stir over medium-high heat 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, 25-30 minutes or until chicken is tender.
3.  Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, 20-22 minutes or until noodles are tender.
4.  Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-size pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Remove bay leaves. Yield: 10 servings (3-1/2 quarts).

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