Whew, what a slacker I have been about my blog the past few months! I guess that summer activities got in the way and left little time for the crackbrained musings I usually post here.
However, in honor or my inauspicious return to the blogosphere, I will now post my very own recipe for homemade chicken noodle soup!
*crickets*
Please, hold your applause.
Why chicken noodle soup? Because I don't feel good, and I want some comfort food, and comfort food isn't very comforting if you have to cook it yourself and it takes a lot of effort. Mac and cheese, meatloaf, and the like just take too dadgum long. Chicken noodle soup is very easy and super comforting! Also, I have some leftover spaghetti that needs to be used somehow.
Chicken Noodle Soup
1 whole fryer chicken, disjointed
Carrots
Celery
Onion
Water
Salt, pepper, and whatever spices rock your world
Noodles
Rinse the chicken and put it into a big soup pot. Cover with cold water. Add spices (I used kosher salt, freshly ground black pepper, bay, and rosemary, because that's what I had available) to taste. Bring to a boil and cook until the chicken is done and falling off the bone, then remove from heat. When the chicken is cool, remove the skin and bones, chop it up, and return it to the pot with the broth. Cut the vegetables into small pieces ( I used one small onion, 4 carrots, and 3 stalks of celery, but you go on and use whatever and howevermuch you like) and add them to the pot, then simmer it all until it is done and you are hungry. You may need to add more water if a lot has boiled away during cooking. Add more salt and pepper if needed, and if the broth is not chickeny enough for you, add a little chicken bouillon too. About 20 minutes before serving add your noodles, and let the whole thing simmer until either the noodles are cooked (if they weren't) or warmed through (if they were already cooked).
Serve with crackers and a glass of cold milk!
