food · recipes

Chicken Noodle Soup

I grew up on home-made chicken noodle soup but I don’t actually make it for myself. I’m not good at making noodles – not like my mum and grandma. I need a pasta machine or something.

I am determined to regularly make chicken noodle soup. It’s my comfort food. And life does really suck right now so this is the perfect time for comfort food.

I fail at making thin noodles. And taking nice photos. And job interviews…

4 chicken breasts
2 carrots, peeled and roughly chopped
1 onion, halved
salt and pepper

Add everything to the pot and fill with ~2 lts water. Bring to boil and then simmer for at least 30 mins. The longer you let it sit, the more flavoursome the broth will become. Next time I’m going to try leaving it overnight, because the one I made this time tasted better on the second day.
— EDIT: Leave it on low all day in a slow cooker and it tastes delicious —

Take out the chicken and carrot and dispose of the onion. Chop up the carrot and shred one of the chicken breasts then return them to the pot. (The remaining chicken breasts can be used for other meals, like stirfry, wraps, sandwiches, etc.) Add the noodles you’ve made and heat up the soup. 

This served three as a main meal.

Noodles
1/2 cup flour
salt
1 egg
1/4 tsp oil

Stir all the ingredients with a knife. Add water if needed. Knead the dough and then roll it out super thin on a floured surface (urg, this takes forever). Cut the dough into strips to the length you want your pasta to be. Then cut the strips into thin noodles. Make sure everything is floured up so the dough is dry when cutting or the noodles will stick together.
— EDIT: I now have a pasta maker. So awesome 🙂 —

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