Auntie Melanie's Chicken Noodle Soup

I'm certainly not a cooking expert or chef, but it's a good day for soup--the weather is a little chilly, a little windy. So I've gotten out my crock pot and here we go. This is a meal you make in the morning to cook all day. Then you create the noodles, and serve in your favorite bowls. Eat with a spoon and fork. It really sends a hearty scent through the house; and a satisfied feeling to your tummy.

It is very special when you have fresh herbs. Just cutting them for the soup smells so good!


Auntie Melanie's Chicken Noodle Soup

Ingredients for Soup

2 qts soup stock       you can save the water in which you boil corn on the cob, or broccoli, or carrots
                                 in a stock pot; or just use water.
2 lbs chicken           I'm going economical this time with boneless, skinless thigh meat. I'll cut it  into
                                small strips
Olive Oil                  2 tbs
Red potatoes            2 or 3 small ones, sliced slim

Waiting for the flavorful chicken.

Onion                       one small chopped
Garlic                       2 whole cloves 
Peas                         8 oz sugar snap peas

Or your choice of veggies.

Herbs and Spices   

Salt and pepper         @ 1 tsp each in the stock
Peppercorns               5 or 6 whole
Sage                           4 or 5 fresh whole leaves

Bay Leaf                     one whole leaf
Dried Oregano,
Rosemary,  Sweet Marjoram       2 tsps

Dried herbs from the garden--extra flavor!

 Place potatoes, onion, whole garlic cloves, salt and pepper, peppercorns, sage leaves, and whole bay leaf into soup stock with the crockpot on the high setting.  In a 10 inch frying pan over medium heat, brown chicken strips, then sprinkle the dried oregano, rosemary, and sweet marjoram over the meat.

Pour all the contents of the frying pan into the crockpot, set on high. Let the contents cook for at least 5 hours. Add the sugar snap peas while you make the noodles.

The noodles look kinda like french fries.

Ingredients for Egg Noodles

2 1/2 c all purpose flour
1/2 c milk
1 pitch salt
1 tbs butter
2 eggs beaten

Step 1 In a large bowl, stir together the flour and salt, Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes, Let rest in a covered bowl for 10 minutes.
Step 2 On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.

Bon appetit!

Step 3 Allow to air dry before cooking; you could use a rack.

Step 4 Cook noodles in a large pot with boiling water until
al dente, about 4 or 5 minutes.

 Put the noodles in the soup, serve right away.
This soup is good to save in an air tight container for another meal; some folks like it better the next day. I have a bachelor son who appreciates it when we freeze such meals for him to eat at later date.

Easy herbs to grow: rosemary and oregano.

Serves eight.

Gardening Tip

You can find fresh herbs in your local grocery store or farmer's market and fresh vegetables, too, if you don't grow your own. Although it doesn't take a green thumb to grow some herbs, even indoors. Maybe only a green little finger!