Chicken Noodle Soup

There is no excuse for this picture. Except that I’m sick and also was hungry at the moment I captured this disgusting photo.

This recipe, however, is not disgusting. It’s really, really delicious. And it used up the rest of my roasted chicken. And it made me feel like my mom was in the next room ready to cater to my next whim. She wasn’t, but at least I didn’t have to eat out of a can.

Chicken Noodle Soup:
For the broth
leftover roasted chicken
1 onion
1 celery stalk

1) In big pot, put in chicken bones and skin, saving the leftover meat. Fill pot 3/4 full with water. Throw in big pieces of onion and celery. Simmer for 5 minutes.
2) Bring to boil, and let boil for 5 to 10 minutes, then simmer for about 2 hours covered, and 30 minutes uncovered.

For the soup
4 eggs
1 teaspoon salt
1 teaspoon baking powder
2 cups flour
2 carrots
2 celery stalks
1 onion
leftover chicken from roasted chicken
thyme

1) To make noodles, combine eggs, salt, baking powder and flour, knead until resembles pie dough. Spread additional flour on rolling pin and counter. Roll dough very thin
2) Dry the dough for 20 minutes, then cut skinny strips with pizza cutter, then cut the strips short, about 1 inch. Let dry again.
3) Meanwhile, heat broth. Add chopped carrots, celery and onion and bring to boil. Cook until tender.
4) Add chicken pieces and thyme, then add noodles. Cook until noodles are soft.

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