Chicken Soup and Homemade Noodle “Slicks”

Chicken Soup with Homemade Noodles

There are foods that taste good and satisfy your hunger. We all get that. But there are other foods that taste good, but go beyond satisfying our hunger – they sooth and comfort our souls. Chicken soup has always had that quality, especially my mom’s in the wintertime when we’d all be sniffling with colds.

When I came across the mouthwatering photo of a recipe for Chicken with Homemade Noodle Slicks in Cook’s Country Magazine, I almost had to stop myself from hugging the page. It looked so good with a golden broth and thick homemade noodles (you know, the kind that grandma used to make).

At first I didn’t want to take the extra time to make my own noodles, but I’m so glad I changed my mind. You’ll be amazed at how easy it is to make those wonderful noodle ”slicks,” that are slightly chewy and so good at absorbing the wonderful flavors of the chicken broth and thyme.
Chicken and Homemade Noodle “Slicks”
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Chicken and Homemade Noodle Slicks Recipe adapted from Cook’s Country
Ingredients
  • 1 large chicken, cut up (bone-in, skin-on)
  • 2 cups plus 6 tablespoons flour
  • 3 tablespoons vegetable oil
  • 1 large onion, chopped
  • 2 teaspoons fresh tyme, minced (I used dried and it was still wonderful)
  • 71/2 cups chicken broth (I used veggie broth, and again, wonderful)
  • 2 bay leaves
  • ¼ cup fresh parsley, chopped (dried is fine, but of course fresh herbs is always better)
Instructions
  1. Pat chicken dry and season with salt and pepper. In heavy-bottom pot, toast 6 tablespoons flour (in dry pan) on medium heat by stirring frequently for about five minutes.
  2. Remove from pot and set aside (this is for thickening at the very end).
  3. In same pot, add 1 tablespoon of the oil and on medium heat, brown the chicken on all sides for about 10 minutes and then transfer chicken to a plate. Reserve fat from pan (should be about 2 tbls) by pouring into small bowl. This is very important for preserving flavor! Once the chicken is cool enough, remove the skins and discard.
  4. In same pot (don’t clean), heat 1 tablespoon oil and saute onion for about five minutes, then stir in thyme for another minute. Now return the chicken to the pan and add the bay leaves and 7 cups of broth to the pan. You don’t have to, but I added about four additional cups of water because I prefer more broth.
  5. Simmer covered for about 35 minutes until the chicken is cooked thoroughly. Once ready, remove again from pan, leaving all the broth remaining in the pot. You can turn the heat off at this point. When chicken is cool, shred into small pieces and discard bones.
  6. While the chicken is cooking/cooling, it’s time to make the slicks. So easy! Just combine the remaining oil (1 tbls), the reserved fat, remaining chicken broth (1/2 c) in small bowl or liquid measuring cup.
  7. In a food processor, add remaining flour (2 cups) and ½ tsp salt and pulse briefly. With processor running, slowly add the wet mixture until it looks crumbly. It only takes a moment or two.
  8. Turn out on to clean, floured surface and knead a few times until it’s smooth.
  9. Cut in half. With rolling pin, roll out to two 10-inch squares (it doesn’t have to be perfect) and then with a pizza cutter, cut out about twenty 5×1 inch rectangles (see image below). Lay flat on parchment or wax paper lined cookie sheet.
  10. Cover first layer with parchment and repeat stacking until all slicks are covered (see image below). Now place in the freezer for 15-30 minutes.
  11. Once the slicks have been chilled, return broth to simmer and add the noodles and cook until tender (about 15 minutes), stirring occassionally and gently. Remove one cup of broth from pot and combine with the toasted flour you prepared earlier.
  12. Give it a stir, add to the pot with noodles and let simmer for a few minutes. Add the shredded chicken and the parsley and simmer for another minute.
  13. :Ladle a few slicks and some chicken in a shallow bowl and add more broth. Garnish with a little extra parsley.
  14. Enjoy!

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Comments: 5

  1. Christine (Cook the Story) February 19, 2011 at 9:29 pm Reply

    I'll have to try this since I never find bought noodles that have that lovely thick stodginess of my grandmother's homemade ones.

  2. Jodi Nina R. February 20, 2011 at 12:56 am Reply

    Hi Christine, I agree, that's exactly what I love about this soup!

  3. can I be frank? February 24, 2011 at 2:30 am Reply

    Hey, the pantrucas as boiling away as I type! I roasted a chicken last night and cooked the carcass all night and day. Just whipped up the noodles now. When I pulled them out of the freezer my husband, who had just come home,saw them and knew exactly what they were! However, he explained that in Chile they don't cut them with a blade, but tear them with their hands, so they're much more irregularly shaped. I cut mine a lot smaller that you suggested, more like 2×2 or 2×3 pieces. The broth tastes fantastic, I can't wait to eat!!!! Maybe I'll get it together to post a photo. I'm so glad your post nudged me over the line to try making my own pasta for the FIRST TIME!!!! Thank you.

    And I hope you're feeling better….

  4. GG February 24, 2011 at 10:04 pm Reply

    I'm so glad you made the chicken and pantrucas! Next time I'm going to do the noodles the way your hubby says they do it in Chile! Thanks Annika/Can I be Frank?. : )

  5. Chef Chuck February 25, 2011 at 5:17 pm Reply

    Your right Jodi Nina, this is the best cure for you flu!!
    This soup is tops with your own noodles, WoW….
    Say no more :)

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