Letting Life Lead
Today we are combining a “throw it in a pot and see what happens” with an actual recipe! Exciting!
A number of recipes for chicken soup exist out there in the Googleverse, but I usually don’t bother with those because chicken soup is fairly hard to really mess up. It can be very simple or incredibly complicated depending on your mood and what you have on hand. Live dangerously! Make a soup without an exact recipe!
Four large frozen chicken legs (use whatever you have)
celery seed, ground (I like celery in my soup base, but I had none fresh)
bag of frozen mixed vegetables (peas, carrots, green beans, corn — use none or what you have)
I know that’s pretty basic, but so is chicken soup.
Step 1: Don’t worry that you have no stock. Put the chicken legs into the pot, cover with water, put in a little salt and let simmer for a while until that scummy stuff appears on the top and skim it off.
Step 2: Add more water to keep the chicken legs covered if needed. Add chopped onion and the ground celery seed (or you can use fresh or none). Cook until things start to smell good (meanwhile make the dough for the egg noodles).
Step 3: When the chicken meat is tender and looks like it will soon fall off the bone, add your frozen vegetables, salt, and pepper (if you are using fresh veggies add them at step 2 instead).
Step 4: Cook until the vegetables are almost ready. Fish out the chicken legs and remove the meat (it should fall off the bone). Discard the skin and questionable bits and return broken meat and the leg bones to the pot (bones have flavor and minerals; let them sit in there!)
Step 5: Add the egg noodles and cook until done. Adjust salt and pepper to taste.
I didn’t have a package of egg noodles on hand and I wanted noodles in my soup. I wasn’t about to go to the store just for one bag of noodles, so I searched the Webs and found this basic recipe from the Hillbilly Housewife: Homemade Egg Noodles
2 cups flour
2 eggs (whole)
1/4 tsp salt
1/4 cup of water
*1/2 tsp baking powder (optional for a more tender noodle)
I chose this recipe specifically because it used whole eggs rather than just yolks. For this reason the noodle aren’t going to be as yellow or as “stiff” and “slippery” as store bought noodles. In addition, it makes more of a fatter noodle. This is what I wanted, but you may decide that you want another texture.
You can roll it out by hand and use a knife to cut crude noodles, but I happened to have a pasta machine. My step-uncle bought it for me some fifteen years ago as a Christmas gift because he always gave cool, weird gifts (he too is a home cook–albeit much fancier than me).
After the dough rests for about 20 minutes roll it out by hand or with a handy dandy hand crank pasta maker!
You are supposed to let the dough dry out just a tad before you make the noodles, but I was impatient and didn’t wait. You have to be more careful about sticking when you don’t follow the rules! You don’t need a pasta maker or machine to do this, you can just use a knife or pizza cutter.
How easy was that!?
Did you know how simple egg noodles were to make? Are you going to try it?
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