Anyway, I've been wanting to do a whole chicken soup completely from scratch (making my own stock and noodles) for a while now, and this sounded like as good an opportunity as any. I made the pasta the day before and got right to work roasting some chicken. I didn't have a whole chicken, but I had a good assortment of chicken parts.
I liked how the broth came out tasting (once I added salt and pepper at the end of all this simmering business). I think I used a half teaspoon each of the spices there. Speaking of which-- another note about my ignorance-- I had no idea what spices to use. I just happen to like these two, so I threw them in. If there are some unspoken rules about what spices one SHOULD use in chicken soup, please do let me know before I get arrested.
I got exactly 4 cups of broth out of this batch. I guess I expected more, but-- again-- I've never done this before. I stuck it in the fridge overnight and took it out in the wee hours of the morning to skim the fat off the top (hence the dark windows and blurry pictures)
Oh, and I actually cooked the carrots first, but took them out because I had no idea how long they (or the noodles) would take to cook. It turns out that the carrots took about 25 minutes and the noodles took closer to 10. After that I threw the carrots in along with some shredded up chicken and some frozen peas, and let everything simmer for another few minutes.
What I learned: Use way less pasta next time, and it would have been helpful if I'd broken it up smaller. Come to think of it, less of EVERYTHING. As you can see from the picture below, it turned out much less like chicken soup and much more like chicken, noodles, and veggies in chicken broth. Either way, it tasted GOOD.
Mmm. I feel better already!