soup i: chicken noodle soup

prepared: 1.7.11

The first soup we prepared was chicken noodle. Completion of this soup was easy enough as we have cooked the soup many times before. A little broth, some chicken, carrots and onions and we were good to go. We left the celery out because Michelle is not too fond of it. The soup probably, no definitely, would have been better had we prepared our own stock. Given the time constraints on our hunger, we decided to go with store broth.

We then debated whether or not we had enough broth. Boiling the egg noodles in the soup allowed them to soak up a lot of the broth. It turned out very noodlely (I love making up new words. Perhaps we should describe it as noodley, but I like 3 syllables better). The highlight of the soup was using the dark meat off the chicken that I had beer-canned the previous evening. The recipe called for white meat, but that is bland. As I get older I am finding the dark meat and its fattiness much more satisfying.