Try immune-boosting chicken noodle soup



By Merry Post

Special to The Ellsworth American

Homemade noodles are quick and easy. They have a fresh, eggy taste that cannot be matched by dry pasta. They will elevate beef, chicken or turkey broth into a satisfying soup that looks more complicated than it is.

I found a good recipe for noodles in a charity cookbook put together by the Ladies’ Aid Society of the Fifth Street Baptist Church of Lowell, Mass., in 1888. By the time it was published, many women’s groups had become savvy at marketing their charity cookbooks. Often they were able to cover their printing costs by selling advertising space. These Baptist ladies were very successful in selling advertisements in the pages of their cookbook.

The ads themselves are interesting artifacts of social history. For instance, a restaurateur advertised separate dining and oyster rooms for ladies and gents. In 1888, it was considered shocking for women to dine in a public restaurant without a male escort. A dining room reserved for ladies solved the problem.

The products advertised were not limited to fancy groceries, furniture, French kid boots, corsets and ladies’ dress goods — items that were assumed to be the province of women. A dentist advertised that he could put in a perfect gold filling without the use of a mallet and without any pain.

“This is new and novel,” Dr. Folsom redundantly proclaimed. Lumber, gravel, cement, office supplies and mortgage lending also were advertised, which indicates that these businesses’ owners believed the cookbook was a worthwhile vehicle to reach church members.

Charity cookbooks were an American innovation first sold in 1864 to raise money to aid wounded soldiers. The Ladies’ Aid Society declared the purpose of their cookbook was to fundraise for carpeting the church.

I have included a recipe for chicken broth, but any type of broth could be used to make a noodle soup.

Chicken noodle soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Chicken noodle soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • qts. cold water
  • 2 stalks celery with celery leaves
  • 1 large onion, peeled and stuck with 2 cloves
  • 2 carrots, peeled and cut into large pieces
  • 1 clove garlic, peeled
  • 4 black pepper corns
  • 2 bay leaves
  • ½ tsp. sea salt
  • 4 lbs. chicken parts with bone and skin
  • ½ tsp. thyme
  • ½ tsp. basil
  • ½ tsp. marjoram
  • 2 large eggs
  • 1 cup all-purpose flour
  • ¼ tsp. sea salt
  • More all-purpose flour for rolling out
  • A pot of boiling chicken, turkey, or beef broth
Servings:
Units:
Instructions
  1. Bring the water to a boil in Dutch oven with the ingredients of celery through and salt. Add the chicken parts, bring back to a boil, immediately reduce the heat, and simmer uncovered for 2 ½ hours.
  2. Add the herbs and simmer another 30 minutes for a total of 3 hours. Cool a little and strain. Discard the skin, bones, vegetables and seasonings. Reserve the chicken meat. Refrigerate the stock overnight. Skim off the fat on the top before using.
  3. Beat the eggs well in a large bowl. Stir in 1 cup of flour and salt and form a ball. Knead a couple of times on a floured board, adding flour as needed to make a stiff dough. Wrap the ball in plastic wrap and let it rest in the refrigerator for 30 minutes.
  4. Sprinkle more flour on the board as needed. Roll out the dough into a rectangle as thin as possible. Dust the dough lightly with flour and let it rest for 30 minutes.
  5. Bring your chicken broth or other soup liquid to a boil. Roll the dough into a cylinder and cut across the cylinder to make narrow strips. Unroll all the strips, gently shake off any excess flour, and drop them into the hot soup. Return to a boil and cook from 12 to 15 minutes, depending on the thickness of your noodles. The only way to be certain that they are done is to taste a sample. Serve immediately.
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *