Homemade Chicken soup with Attitude

This is the version of chicken soup that our great-grandmothers used. I guarantee that the extra steps are well worth the final result.

1 Roasting Chicken
2-3 cloves of garlic
Parsley and rosemary chopped fine.
½ tsp Poultry seasoning
1 stick (1/4 lb) butter (not margarine) chopped into small pieces

Prepare chicken for roasting in small soup stock pan. Mix herbs and seasoning with butter and slide into area between skin and meat of chicken. Roast covered for 1 hour. Remove cover and finish roasting until chicken is brown and tender (about another hour). Remove from pan to cool saving drippings. When cool remove from bone. Reserve ¾ of chicken for other soups Shred remaining ¼ of chicken.

To drippings add
4 cups water, 2 tbsp dry chicken stock (called soup base rather than bullion it is more of a semi dry paste rather than cubes or crystals), 1 small chopped onion (1 tbsp onion powder if you have to hide the onion from the children), 2 carrots diced, and 1 stalk of celery diced.
Heat stock to simmer and cook until carrots are tender. Add chicken and home made noodles very last. Serve when noodles are done.

If you want to add dumplings do so after the noodles have been added and liquid returns to a simmer. Add dumplings and cover with a lid to allow steam to cook tops of dumplings.


To make homemade noodles: Beat one egg until light, add pinch of salt, and enough flour to make a stiff dough. Roll out very thin and dredge with flour to keep from sticking. Allow to rest on board for 1 hour. Roll like sheaf of papers. Cut into thin strips. These may be frozen for later use with good results.