The Epic Saga of Homemade Chicken Noodle Soup: Part VI The Soup A Heartwarming Conclusion
The ultimate comfort food: Homemade Chicken Noodle Soup
It's a chilly fall evening, the cool wind is sweeping the dead leaves about the yard. Your manly husband come home early from work and is building a fire in the fireplace. You've got some leftover roasted chicken and plenty of homemade chicken stock in the freezer. Now this can either turn into a trashy romance novel story, or the perfect story about making homemade chicken noodle soup. I prefer the later, thank you very much!
For the perfect homemade chicken noodle soup, it's a must to make your own noodles! Using my recipe, your dough should be happily resting on the counter before you begin to make the soup.
Homemade Chicken Noodle Soup
1 onion chopped
1-2 cups chopped carrots
1-2 cups chopped celery (including celery tops)
Sauté the above ingredients in about 1 T of that fabulous chicken fat you reserved when you made your homemade stock (otherwise use butter). You only need to sauté briefly to release their aroma. Add ;
1-2 cups chopped potatoes. Season everything lightly with salt and fresh pepper.
Add two quarts homemade chicken stock to the pot and about 2 c water. Bring to a boil and reduce to a simmer until potatoes and carrots are tender. Notice how I didn't have you add any spices? No sage, no thyme, no rosemary. The stock stands on its own! That is what good homemade stock is!
Return the soup to a brisk boil and drop in the homemade noodles (cut them so they aren't too long).
Chop the leftover chicken into bite sizes and add to the soup. You can garnish the soup with parsley, if you want a little pretty factor.
And the soup and the homemade rolls rode off together into the sunset. . . . . . .