Homemade Chicken Noodle Soup with Spinach
Homemade Chicken Noodle Soup with Spinach
This is an awesome, hearty soup. It is packed full of good-for-you yumminess and will beat any chicken soup in any can on a grocery store shelf. On a whim one day while making chicken noodle soup, I tossed in a few handfuls of fresh spinach. Oh yes – this took this amazing soup over the edge. Don’t let the winter get by without making yourself a big pot of this – and freeze some for later. You’ll be glad you did.
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1 whole chicken
water
2 tsp salt
1 tsp fresh ground black pepper
2 stalks celery
1 large onion
2 large carrots
1 TBS dried parsley
1 tsp thyme
1 bay leaf
1 cup fresh spinach (I used 2 handfuls)
1½ cups whole wheat flour
2 large eggs
1-2 TBS water
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large stock pot with lid
sharp knife/cutting board
stand mixer or bowl/wooden spoon
pasta cutter or sharp knife
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Wash the chicken. Put it in the stock pot and cover it with water by at least an inch. Bring the water to a boil. Reduce heat to medium low, cover, and cook until the chicken is cooked completely (45-60 minutes.) If you can easily pull the leg off of the chicken, it’s done.
Remove the chicken from the pot and let it cool enough to be able to handle it. Do not discard the broth.
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Chop the onion, celery, and carrots.
Remove the meat from the chicken carcass.
Put the vegetables and meat into the broth in the pot. Add the salt, pepper, seasonings, and bring to a boil. Reduce the heat and let it simmer for at least an hour.
Add the spinach.
In a bowl, mix the flour, eggs, and water until dough sticks together, but is not overly wet. Either kneed with the stand mixer for 2 minutes, then remove from the bowl and kneed by hand for another minute. -OR- Kneed by hand until smooth and elastic – 5 to 10 minutes. Cover with a damp paper towel and let rest for 10 minutes.
If you have a pasta roller/cutter, follow the instructions on the cutter, creating thin noodles. -OR- Use a rolling pin, roll the dough out very thin, and cut into noodles.
Return the soup to a boil. Add the pasta. Boil until the pasta is done – about 6 minutes.
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8 servings at least
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| Low in saturated fat High in niacin High in selenium Very high in vitamin A |
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| ~*~ | ||
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I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
Hallee
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Hi Hallee!
I have never made whole wheat noodles because I fear the texture will be crumbly as the store-bought ones are. So tell me, how was the texture of your noodles? And do you mill your own flour or use store-bought? This sounds so good and I’d love to make it.
By the way, I love peeking into your kitchen through your great pictures. I’m definitely a kitchen person and enjoy seeing what others’ kitchens look like. Thanks for your beautiful pics!
I’m glad I’m not the only person who does that! HAHA – I swear half of the pictures I look at I forget to look at the subject and instead focus on the backgrounds. I think it’s a definite peak into someone’s life. Here are some great pictures of my kitchen: http://www.halleethehomemaker.com/2010/05/my-favorite-cleaning-day/
I used milled flour. I have my setting to “fine”, so my flour feels almost like white flour. Whole wheat bought at the store definitely has more texture.
This was my second or third foray into noodles made with whole wheat, and this particular batch was half of a previous batch that I had frozen – hence no pictures about the making of it. So far, I have had great success with the pasta. The flavor is great, the dough handles just like it should, and the noodles stay together well. I will confess it took me a while to switch from white flour to whole wheat for the reasons that you state. I had to use slightly more water – and in a larger batch I might even try an extra egg yolk instead of more water. That is the only difference in the recipe and why I say 1-2 TBS of water — the recipe would call for 1 if it were white flour.
Okay, thanks! I’m actually thinking of making this with some turkey and turkey broth I need to use up. I’ve made note of your comments about the liquid and am ready to start now!
I made this last night! We have very similar recipes, except I am on a gluten-free diet so I use white Basmati rice instead of noodles. Wild rice works well too. I also don’t add the spinach until the very end so that it is just wilted. Have you ever tried Bok Choy in soups?? Oh my gosh, it is so yummy too!!
I was looking at Bok Choy and thought about putting it into soup. That would be a good one – chicken with wild rice and Bok Choy. Yum!
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This looks really good. I actually have some soup – sort of – on the stove right now. I’m trying to make it but we’ll see what happens. I am missing some ingredients, but I want to at least make some stock. I’ll mark this for future reference!
I tried this last week and it was delicious! I was a bit scared to try my own noodles because I had never done that before…and, I didn’t have any wheat flour on hand so I had to use white flour…but they turned out great and I really enjoyed making it. I loved it so much, I shared the recipe with my sister. Thank you for another great recipe!
I made it and it turned out great. However I did buy noodles. Sorry. And I added leeks as well. Very yummy.