Even though it’s late July doesn’t mean soup is off the table. Cooler nights, vegetable stock in the fridge and pieces and gizzards from a chicken in the freezer…. soup.
a basic recipe, for all those who make their own soup, just peruse the pictures.
It seems like a lot of work but make a small portion of noodle dough *. Set aside covered for an hour.
To two mason jars of vegetable stock, previously made, add the back and gizzards from a chicken and simmer in a stock pot with some star anise. Season slightly.
Dice baby carrots, sweet red onion, lettuce, greens, sliced thin broccoli what ever else you desire.
(Warning ! This recipe has several pans) In a fry pan saute each of the soup additions in oil,butter,bacon fat etc.
I saute and season each separately. Set aside.
After the simmering broth has loosened the meat from the chicken pieces,
strain broth into a smaller container and pour back into the stockpot. Set the chicken pieces to cool.
Set up the stock to simmer and add the sauteed adjuncts.
De-bone and dice the meat from the chicken pieces, dice the gizzards. Add to the soup.
Proceed to roll out noodle dough and cut into desired shape, here wide short noodles. Boil in a pot of water,
with a strainer spoon, add to the broth.
Simmer and serve with shaved Parmesan.
*noodle dough
- 2/3 cup flour
- 1 egg
- 1 tablespoon water
- 1/2 teaspoon salt
- 1 teaspoon oil
mix, knead, set aside, covered.
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