It looks pretty straightforward (and delicious) but are there any tips you have for making the soup?
Thanks for sharing!
I always make a stock first, then a soup. Use 25% Celery, 25% carrots, 50% onions, this is called a mirepoix. I use this to make my stock, I use fresh vegetables to make my soup. I season with S&P, bay leaf and fresh thyme if I have it, dry if I don't. I also put in parsley, I don't use garlic.
I make my stock with a good fresh chicken, in my case a fresh killed chicken. put everything in a large pot, bring to a slow boil, then to a simmer. All you want to see is movement in the water, nothing more. Cook for about 3 hrs, skim the top as needed, this will help give you a nice clear broth. take out you chicken when it almost falling apart, take off the meat and save for when you make your soup. strain the soup, watch for sediment at the bottom. Now you have a stock, this could be used in soups and sauces. Now your ready to make your soup, use the same ratio of vegetables, simmer until everything is tender. I put my noodles right in the soup to cook, this may be the lazy way, but, I do it anyway. At this point my wife is yelling at me saying " you didn't say it was going to take all day to make lunch" then when she eats the soup, she says, it was worth the wait..................Good luck...................pnwc.................p.s. years ago, they use to serve cold egg noodles on the table, to put into a hot broth. This process cooled the soup so it could be eaten. The louder someone slurped their soup was a compliment to the cook.
<message edited by pnwchef on Thu, 09/26/13 12:54 PM>