This recipe has been one that has been passed down through generations. It’s essentially chicken noodle soup with homemade egg noodles. But if you cut them unevenly the noodles do kind of look like “mummy wraps” don’t they?
It’s our tradition to make this on Halloween night. Nothing better than a delicious warm soup before you go out trick or treating in chilly weather (at least it’s usually chilly where we live!)
This recipe sounds a lot more intimidating than it is. It takes time to let the chicken stew and to let the noodles dry but the active time for the whole recipe is probably about 1 hour or so.
One thing that is WORTH your money for this recipe but also for many other uses in the kitchen is a fat separator. You pour broth or juices into this strainer and the way it is designed allows you to pour the yummy, flavorful juices back into your dishes without the fat. The fat stays on the top of the mixture while the juices stay on the bottom where the juice is being poured. It’s less than $10 to buy and I use it all the time for meats (i.e. kalua pork, shredded beef, pork, or chicken tacos, homemade broths and soups, gravies, and more!)
Chicken Noodle “Mummy Wrap” Soup
Equipment
- large stock pot
Ingredients
- 1 whole chicken, thawed
- 16 cups water
- 1 large onion, quartered
- 2 cups baby carrots (or 4 large carrots)
- 4 ribs celery
- 2 each bay leaves ,recommended but optional
- 10 sprigs rosemary , recommended but optional
- 10 leaves/stems thyme ,recommended but optional
- 3-4 tsp salt
- 1 tsp fresh ground pepper
Homemade Egg Noodles
- ½ cup evaporated milk
- 4 large eggs
- 2¾ cups all purpose flour ,plus more for dusting counter
Instructions
- Wash and cut celery, onion, and carrots. Open whole chicken and drain liquid out of package. You can throw away the neck/giblet or stew them with chicken for extra flavor. Place whole chicken into large stock pot. Place water in large stock pot. Add vegetables, salt, pepper, bay leaves, rosemary, and thyme. Place lid on stock pot and stew chicken for 3 hours simmering on low.
- While the chicken is simmering, get a medium sized bowl. Add evaporated milk, eggs, and gradually mix in 2 ¾ cups flour. Start by mixing with a spoon and as the dough gets more tough knead in the rest of the flour by hand. You want the dough to be able to be workable on your counter surface without sticking to your counter. If you've added 2 ¾ cups flour and find the dough is still sticking to the counter, keep adding flour 1 TB at a time until you can knead the dough without it sticking to the counter. After the dough has reached that point, place it back into the bowl and let it sit uncovered for 1 hour.
- After 1 hour, lightly flour your counter surface and roll out your noodle dough pretty thin (about 1/8-1/4" thick). You can lightly dust the top of the dough with some flour if it is a little sticky on the rolling pin before cutting noodles if needed. Cut your noodles using a scraper or paring knife into thin long noodles (I cut about 1/4-1/2" wide). If the noodles are very long, feel free to cut them in half to make them shorter.
- Next, just leave the cut noodles on the counter surface or lay a clean kitchen towel over the back of a chair and line the noodles over it to dry. (Make sure no noodles are touching each other in either scenario). Let the noodles dry for at least an hour before adding them to their soup. Flip noodles over about every 30-60 minutes to help both sides of the noodles dry out. (Note: Noodles can dry longer than 1 hour. I usually just let them dry for 2-3 hours until my chicken is stewed, meat is removed from bones, and my broth is cleaned.)
- After the chicken is done stewing (usually 2-3 hours), meat should be very tender and easily falls off the bones. Carefully remove chicken pieces to a large plate or cutting board. Clean the chicken by placed shredded meat you want to eat in one pile and chicken skin, bones, and other parts you do not want to eat into another pile. I save the carrots to add back in my soup later but discard the bay leaves, herbs, onion, and celery.
- In a large bowl, use a strainer or fat separator and pour broth through the strainer to get any remaining larger pieces or bits out of your broth. If you aren't using a fat separator, make sure to use a spoon to skim off the fat layer on top of your broth after it is cleaned (it should look like oil on the top of your broth).
- Pour cleaned broth back into your large stock pot. Add shredded chicken back into broth. If you saved the carrots, add carrots back in. Head broth up to a simmer again and add your dried egg noodles to the pot. Cook noodles for 10-15 minutes. The noodles should absorb some of the liquid and thicken up the broth a bit. Pour into bowl and enjoy!
Notes
- If you want to add more vegetables after you have cleaned the broth, go for it! Just make sure you cook the vegetables until they are for tender before adding the noodles to make sure the veggies get done cooking before serving.
- If you want to use less salt to season the broth, it should work fine. Guests can always add salt after being served if they want to.
- I prefer the super tender meat in this recipe so I use a whole chicken and stew it to make homemade chicken broth. I have never personally used a cooked rotisserie chicken but I suspect you could remove the meat and clean the chicken and then add the chicken carcass instead of a whole chicken to make homemade chicken stock and continue on with the recipe.
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