Yesterday was such a great day! I started off the morning having breakfast with my roommates. I got my inspiration for the day while we were eating. My roommate ordered Eggs Benedict and thought the sauce was not edible. She pretty much took it all off. I remembered my new recipe book included a recipe for eggs Benedict, so I have now added that to my list of kitchen adventures!
We came home and decided to enjoy some Mimosa’s and listen to music while I started making my homemade egg noodles! They helped me cut the dough into noodles and I put them in the freezer for dinner later that evening. I love sunday funday’s!
When I started getting dinner ready around 4, I realized one of my onions was rotten. It was so brown and mushy on the inside – it made feel mushy on the inside as well. I was so mad because I had just bought the onions the day before and that has never happened to me, although while I was buying them I was thinking to myself they did not seem fresh AT ALL. I sincerely hate shopping at Dominick’s. If only I could get everything I needed from Whole Foods (in my dreams)!! Good thing I don’t really like onions and wasn’t upset about the lack of them in my soup. For years I have been cooking with onions and have been around them my whole life, but for some reason, I had such a reaction to them yesterday. I love the smell and they have never bothered my eyes, but my eyes were on fire ! I had to walk out of the kitchen at least three times to wipe my eyes! So strange…
I let the soup sit for around 3 hours once everything was added and the chicken had boiled. The longer the soup sits, the more flavor it is going to have. Right before I took the chicken out to debone and separate, I added my “secret” ingredient. I truly believe this made ALL the difference. I have made this soup for my roommates before and they could tell such a difference in the flavor. This soup was BY FAR the best I have ever made. I am not sure if that was due to the “secret” ingredient or from the homemade noodle, but I am happy to tell you the soup was a success!!
Italian Style Chicken Soup
1 whole chicken
1 bag whole carrots
1 bag celery
2 large onions
2 medium cans whole tomatoes, peeled (Hunt’s preferably)
1 lb vermicelli or Orzo (any noodle of your preference really)
Clean chicken and put into pot. Fill pot completely with water. Slowly bring chicken to a boil (cooking on medium heat) until all fat has come off, skimming continuously. Do not over boil or chicken will be dry.
While chicken is cooking, peel and clean carrots and cut into small pieces to your liking. Cut celery. Peel and cut each onion into 4 pieces (I prefer to keep them larger in order to remove them easier).
When chicken fat has all come off, after about an hour or so, add carrots, celery, and onions. Squeeze the juice of each tomato into the pot and then add each tomato. Add salt and pepper to taste. Do not add too much salt because broth will become saltier over time.
While soup is cooking, break up vermicelli into very small pieces (if the pasta is too long it will become stringy in the soup). If using Orzo or small pasta noodles, skip this step.
Once chicken is fully cooked and comes off the bone easily, remove and remove bones. I prefer to separate the vegetables from the broth before cooking the noodles.
Cook noodles in broth and serve! Add parmesan to taste and enjoy!
There was enough left over for a few dinners this week and I am glad everyone really enjoyed eating it! I am not going to lie, I was pretty nervous about the noodles. I even bought Orzo just in case they didn’t turn out, but they were great and I can’t wait to make them again for more dishes. I think everything is better homemade!
Thank you Alyssa, Sarah and Jess for being my taste testers! It is much appreciated, but thank you even more for enjoying my food!!