Chicken Noodle Soup

   So I made chicken noodle soup on a whim the other day.

Paul freaked out.

mainly because he loves chicken noodle soup but also because he loved THAT chicken noodle soup.

So I thought I would recall this recipe and write it down so I can make it again for him.

 Really though it was pretty great!

A fair warning.. This blog will be a mess. Your kitchen will be a mess too. I don't have any pictures but this post is mainly so I don't forget the recipe. The next time I make this soup I will try to take pictures and I will edit this post. I'll make it pretty for you one day, I promise.

Chicken Noodle Soup

  

 6 chicken thighs

  4 cups chicken broth

  3 tablespoons olive oil

  1 rutabega

  4 medium carrots

  1 onion

  4 stalks celery (I love celery)

  2 cloves garlic

  salt and pepper to taste

  1 T oregano

  1/2 T sage

  1 cup peas

  3 cups water

  1 chicken bouillon cube

  some egg noodles (more on that at the end)

  First stick the chicken thighs in your soup pot and pour the chicken broth over them. Put in a dash of salt and pepper. Because salt and peppa makes everything betta.

 Bring the broth to a boil then turn the heat down low low low low and cover those thighs with a lid. Simmer those delicious hunks of meat for about 10-15 minutes or until cooked through.

If you are me, cut up all of the vegetables into little baby bite chunks while your little one is sleeping. If you don't have a little baby then cut them up whenever you feel like it. Maybe while that chicken is simmering. 

  When the chicken is done remove it to a plate and shred it up. Then, pour the broth into a bowl or cup and save that for later.

 pour your olive oil into the same soup pot. Toss in all of your vegetables and garlic. Let them fry up for 5-7 minutes, stirring occasionally. Then, pour in reserved chicken broth along with 3 cups of water and the bouillon cube. (I only did that because I ran out of chicken broth.. but it turned out really well so I'm trying to do everything the same.) Toss in your seasonings, along with more salt and pepper, and bring it to a boil.

When it's boiling turn the heat down to a simmer, cover with a lid, and let the veggies become soft. This takes about 10-15 minutes.

When the veggies are cooked, throw in the chicken, peas, and noodles.

 Oh yeah the noodles.. I did not measure the noodles. Or maybe I am just a little ashamed of how many noodles I put in the soup.. I really like carbs, alright? So if you have some egg noodles on hand, awesome! Throw some in there. Maybe around a cup? or two.. I won't judge.

BUT.. if you are like me and don't have any egg noodles on hand you should make them! No no.. really. It isn't as hard as it sounds. Again, if you have little ones, this is where nap time comes in handy.

  This is what you will need.

  1 1/2 cups all purpose flour

  1/2 tsp salt

  1/4 tsp baking powder

  4 Tbl milk

  2 eggs

  Mix together dry ingredients in a bowl and make a well in the center.

Crack the eggs in the middle along with the milk. Start whisking the eggs and milk until they are mixed and slowly start incorporating the flour. Eventually I had to start digging in there with my hands and mixing it all up. Turn the egg noddle dough out onto a floured surface. Get out your rolling pin, or even better, a pasta roller if you have it. Roll your dough out until it is 1/8 inch thick. The dough will puff up quite a bit when cooked so you want to get it as thin as you can.

Then get out a pizza roller and cut it all up. It doesn't have to be perfect.

unless you are a perfectionist. Then get out your ruler I guess.

I used all of the noodles. ALL of them. It was so good.

but you don't have to use all of them. You can use some of them and store the rest in an airtight container in the fridge for the next time you make this soup. Maybe like, two days later? Because Paul is already asking me to make this soup again.