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By Bev Kauffman
Hello from the kitchen!
Christmas is over and the new year is fast approaching. Do you celebrate New Year's Eve? I celebrate by going to bed at the same time as the year before. If you do celebrate, do it safely or call me for a ride home. This is also the cold and flu season, so I thought I'd make some good old fashioned chicken noodle soup. It's good for what ails you. When I was growing up, we had chicken noodle soup often since we raised our own chickens. My mom would cook a couple chickens, debone them, then save the broth. We often had sweet corn or noodles added to the soup. I've been told that adding chicken livers to soup is an acquired taste. I don't have a written recipe for soup but I'll share what I call the "in my head" recipe.
One whole chicken or several pieces cooked and deboned. Strain broth and chill until the fat rises to the top. Skim off the fat and discard. Pour broth into a large pot and bring to a boil. Add your favorite noodles or use my "in my head" noodle recipe. Simmer noodles for 15 minutes then add chicken. Season with salt, pepper and parsley. Even though garlic was unheard of in my childhood, I use it in most of my soups.
Noodles:
Approx 2 cups flour
1/2 tsp salt
1/2 cup milk
2 eggs
1 TBSP butter, room temp
Mix ingredients in the order given. Knead until a smooth dough forms. May need a bit more flour. Let rest, covered, for about 10 minutes. Roll out dough as thin as you'd like. I prefer very thin. Cut into strips using either a pizza cutter or a pastry roller. (I do not boil the noodles in water first) I throw them in the chicken broth and simmer. Add chicken, a sprinkling of love and you've got a pot of the best medicine for a cold or the flu.
May your new year be a healthy and blessed one.
Eat well my friends!
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Bev Kauffman, of Lewistown, operated a catering business in Juniata County for nearly 20 years. She has authored the cookbook, "Preserving the Past: In the Kitchen with Bev Kauffman" in 2013 and is currently working on a second cookbook.