Homemade chicken noodle soup

Who went to Chicago and PR’ed her marathon in 3:49 this weekend?

Who also went to Chicago and got her luggage stuck in the entrance of the train gate blocking hundreds behind her, convinced a whole bar that Moscow Mules are probably the best drink available and are a bargain at $5, forced a young man to send her a picture of his driver’s license before she would let him talk to her friend, oh and also caught a nasty head cold?

The title of this post pretty much gives it away, but in case you are still left guessing, that would be me.

Homemade chicken noodle soup is definitely in order.

When I was a little girl, we called this Papa’s Favorite Soup and I would slurp it through csiga noodles.

Csiga are little Hungarian noodles that my Nana used to make. They are absolutely perfect to eat with homemade chicken noodle soup, but unfortunately I didn’t have any on hand. A couple years ago I found a bakery in California that shipped me some, but my supply has run out.

 You should also make sure to have nice crusty bread for dunking.

That’s all I’ve got for now. My drug induced state doesn’t provide for the most interesting posts. Hopefully I will be back to 100% soon!

Homemade chicken noodle soup
  • 1 whole chicken
  • 32 ounces chicken stock
  • 32 ounces water
  • 6 celery stalks
  • 8 carrots, chopped
  • 1 white onion
  • 4 cloves garlic
  • 2 kohlrabi
  • Large handful fresh parsley
  • Fresh Rosemary
  • Fresh Thyme
  • Salt to taste
  • Pepper to taste
  1. Combine all ingredients in a large stock pot. Bring to a boil, then let simmer for two hours. Taste and add more seasonings as desired.

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