You can get this stuff in the can.

But I promise that the homemade stuff is 10x better. It is actually crave-able!
I had been craving this soul-warming goodness and I have been making it!
It makes for a great dinner and I look forward to it the next day(s) for lunch.

I’ve surfed the web, looked at my mom’s old recipe, got some advice from my mother-in-law,
and have come up with the way I love it! I know there are many ways of making it,
but I wanted to share (and document for myself) how I like to make chicken noodle soup.
Start with a Mirepoix.
That’s the fancy word Martha taught me for the carrots, celery, onion (and sometimes garlic)
sautĂ©ed in butter/olive oil. The carrots need a small head start. Now let this “sweat.”
The onions will be almost clear.
In another pan, I have been boiling 2 large chicken breasts.
You can do a whole chicken, but this is just simpler and I don’t love the dark meat anyway.
They say however, that the whole chicken will give you more flavor. You choose.
After they are cooked through, take them out and cut them up.
But don’t pour out the water you boiled them in.
We are going to put that in the soup.
But you might notice some particles that you don’t want in your soup.
That is where our cheesecloth comes in handy. You can get it at a fabric/craft store.
I line the strainer with cheesecloth. The strainer alone doesn’t pull out as much.
You can use the leftover cheesecloth for a Martha-Style turkey.
Or you can make herb sachets. Or you can craft with it. Don’t worry. We can put it to good use.
Anyway, just pour it through your strainer right into your veggies.
You will see what is left. Ewww. Good thing we got that out.
Now you have a clear nice broth.
with broth
But it is not enough. (If you boiled a whole chicken, you might have enough).
We need to fill it with about 2 quarts (8 cups) more of chicken stock.
I keep this chicken base on hand that makes a good stock in a jiffy. 1 tsp + 1 cup hot water= stock.
Now is when I season with fresh rosemary and thyme, and italian parsley- chopped up really fine.
I also add pepper and a tiny bit of salt. It is usually pretty salty, depending on the stock you use.
I let this simmer for a little while, maybe 10 minutes.
Now you don’t want to add the potatoes until about 12 minutes before you serve it. They will turn to mush. I like to use about 4 red potatoes.
You can also add any other vegetables you want. Green beans, peas, etc.
Now for the best part of all. The homemade noodles.
You could add some store bought noodles. It would be good.
But if you go the extra mile, you will love it!
I make this:
2 1/2 cups of flour
1/2 tsp. salt
2 eggs
1/4 cup water
1 Tbsp Olive Oil
It will be pretty stiff to knead. After it is done, wrap it in saran wrap, and let it rest in the fridge.
I actually make this first. Then it is ready to go in the fridge when it’s time to roll it out.
I have memories of my mom’s chicken noodle soup and the big, fat, misshaped, hand-rolled noodles.
She rolled them with a rolling pin, then cut them with a pizza cutter.
They are soooo good!
But since I am lucky enough (thank-you friends) to have the pasta roller attachment
for my kitchen-aid, I can roll out uniform noodles- fast! (And you know my left-brain likes
uniform noodles), I roll them out thicker than regular pasta and cut them short.
These babies only take about 5 minutes to cook, so I add them 5 minutes before go-time.
Now if we’ve timed it all well, then you have delicate, flavorful veggies, soft,
but in-tact potatoes, and tender noodles that you can’t help but pick out with your spoon!
soup 2
On a cold day, or when you have a cold… or when you are just in the mood…
there isn’t much better than this.

Linking up to Today’s Creative Blog and TidyMom!