Yesterday was a great and fun cooking day for me. I made homemade chicken noodle soup. I have to say I even patted myself on the back, for it was delish! I started by putting a whole chicken in a stockpot with half a quart of chicken stock and water to cover almost half the chicken. I let that boil on the stove on low heat for about an hour. I then took the chicken out of the pan and let it set in a bowl to cool. To make the chicken soup less fattening and oily (like it is in the can) I set the stockpot in the refrigerator to cool as well. Once it is cooled, you can skim the hardened fat off the top of the broth. While waiting for everything to cool down, I diced up a pound each of carrots and celery, and just over half of a medium/large onion and set them to the side. When the chicken was cooled, I deboned and pulled the meat off into chunks and put it back into the broth. I added another quart of chicken stock to the base and returned it to a boil. Once boiling I added the carrots and celery. After about 20 minutes, I added the homemade egg noodles and the onions. I let that cook for about another 20-25 minutes until noodles were tender. I prefer my broth to be a little thicker so I added about a tablespoon of cornstarch and a mix of two tablespoons flour and ½-cup milk and let boil a few more minutes.
The meal was amazing; I had my dad and my brother’s family over for dinner. There was not a leftover to be found. I also wanted to make chocolate chip cookies, but was ready to sit back and relax with a full belly. So instead, I just made a triple batch of chocolate/peanut butter chip cookie batter and made cookie bars. I sent most of them home with my brother, as I certainly did not need that many cookies in my house. This was a complete success and I am really excited to try more new things.
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