Crafting: Cooking up some Chicken Noodle Soup

A guy that I’m working with came down with the flu, so I sent him the Chicken Noodle Soup recipe that I normally make for myself or other people when they’re sick, (or when I have a craving for Chicken Noodle Soup…)

Here’s the email:
Huh, I can’t seem to find my recipe for Chicken noodle soup.

That’s ok, I normally make it by memory instead of by recipe card anyways.

Now, normally, I’ll take a leftover rotisserie chicken from Costco and pick it clean of meat for the soup, and then make the stock out of the bones, but that’s me… I usually have a couple of quarts of chicken stock in the fridge like that… And you can sub 2 cans of Large Cut Veg-All instead of most of the vegetables. (Though this will raise the sodium content.)

David’s Cures-everything-but-AIDS Chicken Noodle Soup: (a lot of servings)
1 small package of baby carrots, diced
1/2 bunch of celery, diced
1 medium onion
3 Tbsp diced garlic
Either 1 can or half a pkg of frozen peas. (optional)
1-2 lbs cooked, diced chicken or 1 pkg chicken breast strips from Tyson (you can get at Target)
3 to 4 quarts of chicken stock (depending on how “thick” you like your soup.)
1 pkg extra wide egg noodles, or Kluski noodles.
4 eggs, beaten
spices*
Sriracha sauce to taste

Start off by putting the chicken stock in a 6 qt stock pot on the back burner on simmer. On the front burner, saute the items in order. (Once the carrots start to turn, add the celery, once the celery starts to turn, add the onions, etc. etc.) After you have added the chicken to the pan, let the meat absorb some of the flavors of the vegetables. After the mixture has had time to get warmed up, add it to the chicken stock. Move the chicken stock to the front burner and turn up the heat until the stock begins to have a rolling boil. Then add the egg noodles. Beat the four eggs and set aside. Once the egg noodles are soft, slowly drip the eggs into the soup, stirring the soup the whole time. (This should make it like egg drop soup.) Turn the heat down to low and simmer. At this point, you can add your spices. (Some people like using rosemary or tarragon or thyme, some use “fine spices” a mixture of spices that you can buy at the stores. Some people just like the soup as is. This is a matter of taste per the individual the soup is made for.)

Soup should be served with Sriracha hot sauce, (Thai hot sauce that has a big rooster on the label.)


http://www.amazon.com/Huy-Fong-Sriracha-sauce-bottles/dp/B000EISKJ6

You want to add as much as you can stand. The chili in the sauce will get your metabolism up, giving you more energy, and the heat will clear out your sinuses if need be. Start off small… a little goes a long way.

Hope this helps out!
-D

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