Tuesday, August 20, 2013

Riverside Recipe Entry

UPDATE: I won!  I was one of the winners of the audiobook The Fall of Kings for this recipe entry!

My entry for Ellen Kushner's Riverside Cookbook.  I am calling this Katie's Country Chicken Noodle Soup and I would like to think that Katherine made it for Richard while out in the country in The Privilege of the Sword.

Two chicken breasts, skin removed
Two carrots
1 Celery Stalk
1 Onion
1 Tbsp. dill weed
2 scallions
Salt and Pepper

3/4 cup flour
1 egg
1 tsp. salt
1 Tbsp. liquid from soup pot

Salt and pepper the chicken, put into a large pot and cover with water about an inch deeper than the chicken breasts, then boil until nearly falling off the bone (about 30 minutes give or take).  Reserve the liquid, but remove chicken.  Remove bones, dice the chicken into bite-sized pieces and return to the pot.  Dice carrots, celery and onion and add to pot, return to a boil then reduce to medium heat while making the noodles.

Combine noodle ingredients, kneading by hand toward the end.  Turn out on a floured board and roll thin with a rolling pin.  Turn up one edge, then roll the dough like a cinnamon roll.  Cut thin strips and drop unrolled noodles into the boiling soup stock.  Cover and allow to simmer for 20 minutes.

Before serving, uncover and add chopped dill weed and scallions.  Stir in and allow to rest for 5 minutes before serving.

No comments: