So I decided to make some chicken stock and noodles from scratch to make fully home made chicken noodle soup (because that's much more important than studying for my exams).
The stock I made in a slow cooker with about 1kg of chicken thighs (with bones and skin) and a bunch of veg.
The noodles were just flour salt and water, kneaded for ages and kinda rolled out and cut as evenly as I could manage.
The actual soup was very simple with just the stock heated with some ginger and garlic and salt, then the noodles cooked in it with some chicken from the thighs heated up (I removed the meat once they were well cooked)
Verdict: Homemade stock = amazing. Homemade noodles = complete waste of time and effort just go to an asian grocer.
The stock I made in a slow cooker with about 1kg of chicken thighs (with bones and skin) and a bunch of veg.
The noodles were just flour salt and water, kneaded for ages and kinda rolled out and cut as evenly as I could manage.
The actual soup was very simple with just the stock heated with some ginger and garlic and salt, then the noodles cooked in it with some chicken from the thighs heated up (I removed the meat once they were well cooked)
For the stock I basically just put in what I had: 2 big carrots, the green ends of some leeks and some spring onions, a big onion diced, a few cloves of garlic, a couple of celery sticks, a couple of bay leaves, some black peppercorns and about 1kg of chicken thighs. Let it all cook for about 6 hours but it wasn't all that high temp. The meat from the chicken was getting close to overcooking after like 4 hours so I took it out and just put the bones/skin back in for the rest. I skimmed off random scum ever hour or so. The stock was very tasty and 100% worth doing if you have time to keep an eye on it, but ended up slightly more vegetably than I'd like, so in future I will probably not use the leek and spring onion.
The noodles were good but barely better than ones you can buy and it's not like they're expensive so it's 100% not worth making them imo. I will definitely not be making them again any time soon...
Finished dish is pretty simple because I wanted to see how it was in it's "pure form", just some seasoning added basically. It was really good considering how simple it was, but would be a lot better if I hadn't spent hours making noodles lol. Obviously I made way way more stock that this bowl which is great for all kinda recipes. It wasn't quite as chickeny as I hoped, but it definitely tasted more of chicken once it had salt in, so make don't be surprised if you make stock and it tastes bad unseasoned.
The noodles were good but barely better than ones you can buy and it's not like they're expensive so it's 100% not worth making them imo. I will definitely not be making them again any time soon...
Finished dish is pretty simple because I wanted to see how it was in it's "pure form", just some seasoning added basically. It was really good considering how simple it was, but would be a lot better if I hadn't spent hours making noodles lol. Obviously I made way way more stock that this bowl which is great for all kinda recipes. It wasn't quite as chickeny as I hoped, but it definitely tasted more of chicken once it had salt in, so make don't be surprised if you make stock and it tastes bad unseasoned.
Verdict: Homemade stock = amazing. Homemade noodles = complete waste of time and effort just go to an asian grocer.
Last edited: