I have been perfecting my chicken noodle soup. I had a scratchy throat yesterday and it seemed appropriate to fix up some savory goodness. I think I finally have it where I want it, and it's easy! Sorry no picture, you'll have to trust me...
Steps.... ( I don not have a future in food blogging, so you know, bear with me.)
1- Buy a whole chicken, the kind where you don't have to pull gross things out of the inside, and throw it in a crock pot, legs facing "up". Fill that bad boy up with water to where it's mostly covered, add salt and pepper (you can add more later). Cook on high for 4 hours. If you are super prepared you could do low for 8, but that's not usually my situation.
2- Chop up half a onion, and 3-4 carrots. I use a mandolin for the carrots. It's my new favorite kitchen tool, and I am probably spelling it wrong.
3- Melt 2TBS butter in dutch oven or whatever you'll be making the soup in. Add onions until soft, then add carrots. I usually add my herbs at this point. I used parsley, but you could do more.
4- Take your chicken out of slow cooker, gingerly. It will probably start falling a part, so prepare your heart and tongue to not say expletives. Then, with a bowl underneath a fine colander, drain your stock. This will catch on the gross leftover things from your chicken. If you don't have a mesh strainer or colander, get creative? I am not really sure.
5- Add your chicken stock to the pot. Add half a bag of egg noodles (or whatever seems appropriate to you). Bring to a boil. cook to al dente.
6- While noodles are cooking, pull off as much chicken as you want, the dark meat will add more flavor. I saved a bunch of the white meat for another meal.
7- When noodles are cooked, at meat and throw in some frozen english peas. The peas will thaw out almost immediately.
8- Taste. Add salt and pepper to your liking.
9- SERVE:)
