Snowpocalypse Survival Guide: Lemon & Dill Chicken Noodle Soup

I like to take a two-pronged approach to blizzard survival: soup and cookies.  In today’s special Snomageddon guest post from Emily of Windy City Recessionista, she shares her recipe for Lemon & Dill Chicken Noodle Soup (with homemade noodles!).  Says Emily…

Two years ago, I watched the movie The Bucket List and since then I have been creating a never-ending bucket list of my own. Although most of my to do items are small, like restaurants I want to try, or parts of the city I need to explore, I was still feeling overwhelmed by all my wants and desires. I found it easier to manage when I broke my list down by season. My winter bucket list consists of two things: make snow angels and make homemade chicken noodle soup.

For Christmas this year, I received a pasta maker and a tutorial on how to use a whole chicken to make my own stock from my grandmother.  That was all the motivation I needed to get started. Oh, and the thought of being trapped inside for days due to the impending Snowpocalypse didn’t hurt either….

The fresh ingredients in this soup (dill and lemon) add a nice, refreshing twist to an old classic.

Emily Z's Lemon & Dill Chicken Noodle Soup

Lemon & Dill Chicken Noodle Soup
(Serves 6-8)

1 small whole uncooked chicken
Bay leaves
4 medium carrots (no babies, the real thing)
3 stalks of celery
1 onion
2 chicken bouillon cubes
1 Tbsp fresh dill
Juice of 1 lemon (minus 1 tsp for noodles)
Salt & Pepper

Place the chicken in the sink, giving it a quick bath of water, and transfer it to a large pot or dutch oven. Add 8 cups of water, a few bay leaves, and 2 chicken bouillon cubes to the pot and turn the stove on high. Once the water comes to a boil, cover your pot and turn the heat down to medium low, simmering approximately 2 hours.

Carefully retrieve your cooked chicken from the water (use caution, it will be very hot), setting it on a plate to cool, and skim the chicken stock with a mesh strainer.  While the chicken cools, cut up the carrots, celery and onion, adding them to the stock you just made. Turn the heat up to medium and cook the vegetables for about an hour, or until they are softened, being careful not to cook so long they turn into mush. When the chicken is cool, remove the skin and shred the meat, adding it back to the pot.

When your vegetables are starting to soften, it is time to make your noodles. The noodles take approximately 20 minutes to make (see below for directions) Cook the noodles immediately after making in boiling water for about 4 minutes or until al dente. When the noodles are ready, strain them and add them to your soup along with a 1 Tbsp of dill and the lemon juice, warming for a few more minutes. Salt and pepper to taste. Serve and enjoy!

(Ed. For the less ambitious among us, packaged egg noodles, rinsed and added after 40 minutes, would work in a pinch)

Love the garnish!

Lemon & Dill Egg Noodles

2 cups flour
3 egg yolks
1 egg
2 tsp salt
1/4 cup water
1 tsp dill
1 tsp lemon juice and zest of 1 lemon

I used a basic egg noodle recipe and added lemon and dill for a little extra flavor.  The recipe called for you to knead the dough by hand but after doing yoga yesterday, that was not really an option for my arms, so I threw the ingredients in the food processor and it came out perfectly.  Place several feet of plastic wrap on the counter and empty the dough from your food processor, as it will be crumbly.  To easily shape the dough into a ball I find it easiest to keep it on the plastic wrap and keep folding it over on itself, always keeping the plastic wrap between you and the dough.

Once you have the dough in a ball, split it in two and keep the unused half wrapped in the plastic wrap to prevent it from drying out.  Run the dough through your pasta maker a few times on the thickest setting and then slowly thread it through the lower settings until you get to your desired thickness.  I stopped at setting number 3.  Once rolled out, it is time to cut the pasta to the length you want, and thread it through the linguine cutter. Don’t forget- fresh pasta always expands when cooked, so plan accordingly.  Cook the pasta in boiling water immediately after making it. It will start to stick together slightly, but should come apart when cooked.

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5 Comments

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5 responses to “Snowpocalypse Survival Guide: Lemon & Dill Chicken Noodle Soup

  1. Looks fabulous! Thanks so much for the opportunity 🙂 Can’t wait to see your next culinary adventure!

  2. mom

    Well, looks like a menu deal for the Superbowl! I’ll have to cancel my bulk order of antacids for the chicken wings! I love lemon and dill and everyone is looking for lighter food these days. Nothing like a snowpocalypse to inspire a cook.

  3. Pingback: Snowpocalypse Survival Guide: Snowbound Pasta e Fagiole | Big Fork, Little Spoon

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