I have only made chicken noodle soup once in my life, so when mom and David were here and cooked a turkey, and then simmered the bones for me to make soup…well, I was a bit overwhelmed thinking about it.
Mom assured me it would be easy.
Ha, I thought, easy for her to say, since she makes soup all the time.
So we picked the meat off the bones and set the broth/meat mixture in the refrigerator overnight so I could skim off the fat.
And then it was up to me. 88|
So today I skimmed the fat and started it heating.
Then I sweated a mirepoix (yeah, it sounds fancy, but all I did was fry some onions, carrots, and celery) with a heavy dose of salt and pepper, then added that.
After a quick taste, I added four bouillon cubes and two cups of water to the broth.
Then I added some thyme and poultry seasoning.
Then I cooked some egg noodles and added them.
I left it simmer for about 20 minutes.
The end result?
I would probably skip the thyme in the future, but it’s still good.
Wheeeeeeee! I did it!