Chicken Noodle Soup (Heina Zup)

I have been wanting to make this for ages. My previous attempts had always been rather bland and I have quizzed a lot of people about their secrets. Most of the time it is the stock --- they use a commercial stock powder --- I find that disappointing. I wanted to see how I would do without the commercial stuff first. I used a plain Costco chicken but next time, I'll get a real one. I think that would make a huge difference. A lot of recipes call for a stewing hen but I have found they taste awful. I really think you have to get a farm chicken.

Another intriguing aspect of chicken soup is the different spices and herbs that are used by different cultures. The Mennonite tradition is to use peppercorns, star anise and parsley. Apparently the Mennonites were wealthy when they lived in East Prussia and could afford spices imported from China (where star anise comes from). The Russians and Ukrainians do not use star anise in anything. Peter assures me that the Jewish people do not use star anise either.

Loris' mother Helen Loewen used whole allspice, so I just had to try that.

The Jewish traditional recipe calls for garlic and dill, as well as carrot, parsnip, celery and onion, and matzoh balls. The dill and garlic schmeck in my imagination, but I find the celery a little hard to imagine on the steppes of Russia, but those who know me know my suspicions about celery. Ukrainians use garlic, potato, tomato, onion, celery root, and carrots.

To be authentic about a traditional recipe, you have to use the right ingredients and herbs and spices. If you change it, then it's not Salade Nicoise as Julia Child said. That is why I avoid making every soup into the same vegetable soup. You want to appreciate the special ingredients for any particular recipe, so my credo is to put the least number of ingredients possible into every recipe. That being said, my recipe is a cross breed of Mennonitisch and Jewish.

Speaking of Julia, did you notice that she cooked everything on her show on a regular little electric stove --- I agree with that --- a real cook can cook anything on an electric stove. I see no reason to spend a fortune on a huge monsterous stainless steel thing that's hard to clean, when I have a perfectly good white electric in the kitchen. 

Of course, I have hoarded the homemade noodles that Loris and I made last summer just for this soup. The key to noodle soup is the noodles -- of course. You can use store bought dried ones or make your own. One of the Mennonite traditions is that chicken noodle soup is supposed to have really fine noodles.

You need a largish spice ball to put the spices in with or you can tie the herbs and spices into a small piece of cloth.

A few health notes --- chicken fat is very healthy for you, so don't skim it off. If you have a cold, try chicken soup. It clears the congestion and makes the fluids in your body flow.

Chicken Noodle Soup (Heina Zup)

Ingredients:

6 quarts water

5 pound chicken

10 - 1 Tbsp. peppercorns

3 whole allspice

1 whole star anise

3 cloves garlic, unpeeled

2 tsp. kosher or sea salt

Parsley, fresh

Dill, fresh

Noodles, commercial or homemade egg noodles (see Noodling)

Instructions:

Wash the chicken and put it into a large soup pot. Fill with water to 3/4 full.

Put the peppercorns, allspice, star anise and garlic into the spice ball and put it into the pot.

Simmer the chicken for about 2 hours, until the meat is falling off the bones.

Take the chicken out and put on a plate. Remove and discard the skin and bones, taking care to find all the little bits of bone and connective tissue. Cut the chicken meat into small pieces and put it back into the pot.

Remove the spice ball and discard contents.

Taste the broth and add salt if necessary.

Chop parsley and dill and add to the pot and simmer.  

Meanwhile, cook the noodles in a separate pot. 

Drain the noodles, put them in a large bowl, immediately add butter and stir. The butter will keep the noodles from sticking.

Put some noodles into each bowl, and ladle broth and chicken over the noodles.

Serve with homemade brown bread and homemade butter.

Notes:

Cousin Betty uses an onion and bay leaf (in the spce ball) when making the stock.  I am definitely going to try that next time, and maybe try it without the garlic.  

Related Posts: 
Homemade Butter
Noodling

Perfect Kneadless Bread

Making Homemade Butter in a Food Processer --- Sooo easy

For a fascinating history of butter making and a discussion of using sweet versus cultured cream, see the following web site. The site also explains the flavour and colour of butter depends on the season. http://www.motherearthnews.com/Real-Food/How-To-Make-Butter-And-Buttermilk.aspx

The ultimate web site on butter is Butter through the Ages at http://www.webexhibits.org/butter/index.html

I made butter this morning in about 15 minutes using the following instructions.

Homemade Butter

Equipment:
Food processer, with plastic, whisk, or chopping blade (I used the chopping blade).
Glass or measuring cups, various sizes
2 cups heavy whipping cream (Have the cream around 60°F/15°C before churning. I didn't warm mine up that but it worked anyway). Use fresh cream preferably straight from the store and use as soon as you open the carton. Apparently, "vat pasteurized cream" tastes better than ultra heat treated (UHT) or HTST pasteurized but I don't know a source.
Ice water (cold water with a few ice cubs in it).
Instructions:
Fill the food processor about 1/4 to 1/2 full. Blend. The cream will go through the following stages: Sloshy, frothy, soft whipped cream, firm whipped cream, coarse whipped cream. Then, suddenly, the cream will seize, its smooth shape will collapse, and the whirring will change to sloshing. The butter is now fine grained bits of butter in buttermilk, and a few seconds later, a glob of yellowish butter will separate from milky buttermilk. (Mine didn't form a glob until I added ice cold water with ice cubes in the third washing later.)
Drain the buttermilk and save for bread baking. You can eat the butter now --- it has a light taste --- though it will store better if you wash and work it.Add 1/2 cup ice-cold water, and blend further. Discard wash water and repeat until the wash water is clear (7 times). This will ensure that the butter does not go rancid.Now, work butter to remove suspended water. Place damp butter into a cool bowl and knead with a potato masher. The water will come out --- drain it off. The butter is now ready. Put butter in a French butter crock, ramekins or roll in waxy freezer paper. You'll have about half as much butter as the amount of cream you started with. You can freeze the butter or keep on the counter in a French butter crock. See this page for pictures and details: http://www.webexhibits.org/butter/crocks.html

If desired, add salt before working.

To make compounds, see this page for recipes: http://www.webexhibits.org/butter/compound-recipes.html

For even tastier butter, culture the cream before churning. Pour the cream into a pottery or glass bowl. Add a few tablespoons store-bought live cultured yogurt, buttermilk, sour cream, clabbered cream, or creme fraiche, and let sit uncovered on the kitchen counter for 6 to 14 hours to thicken and ferment before churning. It should taste delicious, slightly sour, with no aftertaste. If it is bubbly, or smells yeasty or gassy, discard. Use some butter making tools, such as a churn, paddle for working, or molds for forming the finished butter.