After suffering through the cold snap that hit Edmonton a few weeks ago, I decided to make my dad’s famous bone-in chicken soup with homemade egg noodles. My only adaptations were to sub in organic, free-range chicken for the broth and wholewheat flour in the noodles.
Keep in mind that my dad never followed recipes, so don’t hesitate to adapt this to your preference! I like to use a little less water so the broth is more concentrated and that’s what I’ve outlined below. Feel free to add more water and additional vegetables if you like. My dad would sometimes add chopped parsnips if he had them on hand…they’re a fantastic addition if you’re looking to experiment a bit.
Homemade Wholewheat Egg Noodles
- 1 cup wholewheat flour
- 1 egg yolk
- 1 large egg
- 1/4 cup water
- 1/2 teaspoon salt
Mix the flour and salt together in a large bowl, add the eggs and water and mix thoroughly until a dough forms. Add more water if necessary. Divide the dough in two and roll out on a lightly floured surface. Fold and flatten the dough several times by feeding through the rollers on a pasta machine. Once the dough is the desired thickness, feed the dough through the noodle cutting attachment. Separate the noodles and set aside to air dry. Repeat this process with the remaining half of dough. Cover the noodles with a hand towel and set aside until ready to use.
Bone-In Organic Chicken Soup with Wholewheat Egg Noodles
- 4 organic, free-range chicken drumsticks
- 1 small red onion
- 2 large carrots
- 2 large celery stalks
- 1/4 cup chopped celery leaves
- 5 minced garlic cloves
- 6 cups water
- 4 bay leaves
- 1/4 cup chopped fresh Italian parsley
- 1 batch homemade egg noodles
- Fresh ground salt and pepper
Add a splash of olive oil to a large stock pot and set over medium heat. Pull the skin off the chicken drumsticks and place in the pot, cook for approximately 10 minutes or until nicely browned. Slice the onion, carrots and celery and add to the pot along with the garlic. Add the bay leaves and season generously with salt and pepper. Cover and boil over medium-low heat for approximately 30 minutes. Once the chicken is cooked, bring the soup to a rolling boil and add the fresh egg noodles. Boil until the noodles are cooked then remove from heat and stir in the celery leaves and parsley. Season to taste with salt and pepper.
When plating, ensure each bowl gets a full drumstick. Garnish with additional parsley and enjoy immediately.