Origins of Chicken Soup
Chicken soup is one of the oldest recorded dishes, tracing back to ancient times. For example, in China, people have been making versions of chicken broth since around 1000 BCE. This dish was used both for nourishment and medicinal purposes. Similarly, in Jewish culture, chicken soup is famous, often called “Jewish penicillin” because of its reputation for healing colds. In many homes worldwide, especially during the winter months, chicken soup became a symbol of comfort and warmth.
The History of Noodles
Noodles have a history just as rich. Evidence suggests that they were first made in China over 4,000 years ago. However, Italy and the Middle East also have strong noodle-making traditions. Families would make noodles by hand, using simple ingredients like flour, eggs, and water. In various cultures, these homemade noodles were commonly served with soups, providing a filling and comforting meal.
Combining Chicken Soup and Homemade Noodles
The practice of combining chicken soup with homemade noodles arose out of practicality and the desire for hearty meals. For many families, particularly in Europe and Asia, making noodles from scratch was more affordable than purchasing pre-made ones. This combination became especially popular in Jewish households across Eastern Europe. In the United States, immigrants brought these traditions with them, and chicken noodle soup became a beloved comfort food, often associated with family gatherings.
Chicken Soup in Modern Times
Over time, store-bought noodles and canned soups became more accessible, yet many families continue to make their chicken soup with homemade noodles. Today, the dish remains a symbol of love and care, especially when made for someone who is feeling ill. Moreover, chicken noodle soup is celebrated in various cookbooks and continues to be a go-to dish for comfort during cold weather.
This recipe was provided by Wendy Haney. This article is part 2 of this soup, check out “Homemade Noodles” to fully understand how to make Wendy’s famous Homemade Noodles.
Now lets get to making it:
Start out with 1 whole fryer chicken. Season with seasoned salt and pepper. Cook in roaster, with water added, in oven at 350°F for about 2 hours or until tender. Remove chicken out of broth and let cool so you can take meat off the bones. Set meat aside to add to soup. You will need to add more water to the broth, and also use some chicken base (use L.B. Jamison purchased at Montague Foods). Use as much as you need for desired taste.
Cut up a large onion, 4 stalks of celery, and 4 carrots. Add them to the hot broth. Boil until veggies get tender.
Prepare noodles while veggies are cooking.
Noodles Recipe:
- 4 eggs
- 2 half eggshells of water
- 2 cups flour
- 1 tsp salt
- ½ tsp baking powder
Beat the eggs and water together with a fork. Add dry ingredients. Roll out about 1/3 of the dough at a time on a floured surface, about as thin as a pie crust. I use a paring knife to cut my noodles into strips. Drop them one at a time into boiling liquid. When all noodles are added, you can add your cut-up chicken. Cook until noodles are tender.
