I have never liked chicken noodle soup from a can. I’m not sure why, but even as a child, the can just didn’t do it for me. But homemade chicken noodle soup, now that’s another story. Homemade chicken noodle soup is the ultimate comfort food. Really, who doesn’t have find memories of chicken noodle coup, canned or homemade?
As you look at the photos of my soup, you may notice some unsightly brown things floating about. Well my friends, those are my first attempt at homemade soup noodles and it went horribly awry. Problem #1: I ran out of white flour and therefore attempted whole wheat noodles. Problem #2: Clearly I am unable to roll noodle dough thin enough as my noodles we a bit closer to dumplings than noodles. Luckily, my dumpling/noodle hybrid tasted nice and noodle-y, despite looking so ugly. So now it’s on. I will learn how to make noodles. I am going to keep trying new recipes and making soup until we are sick of it and I have achieved noodle success! But I digress…please enjoy the chicken noodle soup (with normal noodles – any tips? I’d love to hear from you!)
Chicken Noodle Soup
Source: my Mom
1 chicken, cleaned; giblets removed and discarded
2 stalks of celery
2 medium carrots
1 medium onion, cut in quarters
Sea salt, to taste
Your favorite soup noodles
Fill your soup pot half full of water. Bring to a boil. Add chicken, celery, carrots, onion, and salt. Boil for 2 hours.
Remove all solids. Set chicken aside to cool.
Add soup noodles and cook for 30 minutes. Meanwhile, separate chicken meat from the bones. If desired, add some chicken back into the soup. Reserve the rest of the chicken for later use in Chicken Salad and Chicken Casserole.
Serve hot with fresh bread or crackers