Home-made Chicken Noodle Soup

A few weeks ago I found a burst of productivity and slammed out to massive meals in one fell swoop.

Why this productivity can't hit me all the time, I'll never know... but if it did I'm pretty sure I could solve world hunger...and peace.

Yes. I'm that productive.

It all started with the whole frozen chicken we got for free from Manna (an awesome program at a local church that provides us with free food! Score!)

I first decided to make a casserole (I'll be posting that later this week) and then I found that I had  A LOT of broth, and quite a bit of chicken left over.

Which meant...

chicken noodle soup.

What you need:

Whole Chicken

Water

Carrots (as many as you can handle)

Celery (same as above)

Onion (same as above)

butter (to saute celery and onions)

2-3 Eggs

Flour (no exact amount you'll see why later)

Parsley 

Salt

 Step 1:

fill up a large stock pot with water and place the chicken in.

make sure that the chicken is pretty much covered with water.

Bring it to a boil then drop it down to a simmer and let it sit with a lid on .

It took maybe 1.5- 2hours for my chicken to be done.

The legs will literally be falling off and the skin will come off easily.

When your chicken is done take it out and let it cool.

Step 2: 

Once the chicken has cooled start ripping the meat of the bone.

If you are a vegetarian the next picture may frighten you.

Your chicken will end up looking kind of like this. This was maybe 1/2 way through the process.

(I forgot to mention... the water you boiled your chicken in has now become your broth...so please don't toss it out!)

Step 3:

Chop up your veggies and add 'em in!

Step 4:

As for the celery and onions...

sauté them in some butter before adding them into the mix.

Why?

I'm not sure... my mom told me too.

But it did add some yummy buttery flavor to the pot!

Next come the "noodles" or as my mom calls them..

rivlets.

Step 5:

Take your eggs and beat them with a fork. Add in some salt and parsley and stir it all together.

Step 6:

Now you'll want to start adding in flour.

Keep mixing until the batter is quite thick. As in it takes like 3 minutes for a glop of it to fall off the fork :)

Ok... maybe not that thick. But it definitely should NOT be runny.

Just waiting for the Rivlets to arrive

Step 7:

Put your rivlet batter into a strainer (yes, it's weird. just do it. my mom said so.)

And start smashing it through.

You want little tiny dumplings in your soup, not great big ones.

Or maybe you do want great big ones... but for the purpose of this post, you want tiny ones.

I guarantee that your arms will start to hurt from holding the strainer and trying to smash the rivlet batter through the tiny holes.

I also guarantee that you will then make your husband do it while you steal the camera and get some awesome shots of the rivlets.

And this goes without saying... but all that work will have totally been worth it when this batch of soup feeds you, your husband, and friends for the next couple of days.

Super Easy. Super Delicious.

Enjoy!