Chicken Noodle Soup

I can't believe I haven't made this in forever! I got the idea because Kitchen Boy wasn't feeling good and I was starting to get the cooking bug. (It was a good idea, too, because I got sick the day after!)

So, after finally deciding to make it, I had to figure out a way around problem number one: I don't have any pots big enough to cook a whole chicken in! I finally settled on buying a rotisserie chicken. However, to still get that delicious soup flavor, I removed all the good meat parts and boiled the bones and skin and such in water. I added in some celery, onion, and garlic. This makes a wonderful broth. Generally, you boil that until the meat is cooked enough to easily come off the bone. Since I didn't have that step, I just let it boil while I made the noodles (beat 2 eggs, add 2 half shellfulls of water and salt, mix in flour until stiff, roll out and cut in strips, let dry) . I tore up the chicken so that it was bite-sized and cut up some carrots and potatoes. When the noodles were dry (I got tired of waiting and threw them in the oven for a bit), I took out all the bones and unedibles and added everything else in along with thyme, parsley, a little basil and maybe some other spice. Simmer until the noodles are soft, then serve!

Since it's really wet here this time of year, the noodles would not dry! I finally turned the oven onto a low heat temperature and dried them in there. However, waiting so long, I did boil off a lot of my water that I should have added back in. After two full bowls of soup, I was left with a lot of soup parts and not a lot of liquid. To remedy that, I just heat it up with an extra cup of water and a bouillon cube to simulate extra broth. Though, it's flavorful enough, I may be able to just add some more water and have it be fine.






Delicious soup! Kitchen Boy loved it. And it was amusing how excited he was to make his own noodles. :)

Stirstirstir