Hearty Chicken Noodle Soup

I don't normally eat chicken but I had such a craving for a good, hearty, chicken noodle soup. At first I thought I would go all out and make my own chicken stock. But then when the time came to buy the ingredients and make the soup I decided to go for organic chicken broth instead. I did compromise and made the egg noodles from scratch. I loved that part.

Since we don't really eat chicken in our house we didn't have any leftover chicken kicking around. I bought one of those small rotisserie chickens near the deli counter at the grocery store. The cold ones are nearly a dollar off so it worked out well. I got a lot of meat off it. The cats got to have some too.

The noodles were easy to make. My suggestion would be to roll them real thin and let them dry for quite a while. Mine ended up being pretty thick and stuck together. Still...they were delicious!!

**Alkaline Trio; Dine, Dine My Darling** "Let's dine, dine, dine my darling, Let's have our last supper, a toast to lovers And we'll dance real sweet and slow."

Hearty Chicken Noodle Soup
Source: ME!
Yield: 4 servings

1 large onion, chopped
2-3 stalks celery, chopped
1 cup carrots, chopped
Olive Oil
1 box chicken brother (or make your own)
1 rotisserie chicken, shredded
Rosemary and Thyme
Egg Noodles (recipe below)

Heat the olive oil and then add the onion, celery, and carrots and cook a couple minutes until really fragrant. Becareful not to brown the onions. Add the stock and herbs and bring to a simmer. Now add the chicken and noodles and let cook on low for 30 or so minutes to get all those flavors developed.

Egg Noodles
Source: One Tree Past the Fence
Yield: A bunch. :)

3 egg yolks
1 whole egg
3 tsp. cold water (I ended up using about 6 Tbs.)
1 tsp. salt
2 cups of flour

Beat the egg yolks and the egg together with the cold water and salt. Gradually spoon in the flour. Dough will be pretty stiff. Knead until fairly smooth and then roll out thin. Cut into strips and allow to try a few hours.