Cut homemade noodles sprinkled out on Mom’s old breadboard to dry–though because of the humidity, they never really dried, once cooked they were no less delicious.
A whole chicken slow cooks with onion, carrots, celery, and garlic to produce the broth for the chicken noodle soup.
(This is my first blog post in a long time and the first one that I’ve written on my MacBook Air. It wasn’t as much of a problem as I had anticipated. Actually, it was no problem at all. Photos load from my camera to the Air easily and working with the WordPress template was very intuitive. I can’t say the same about trying to post from my Acer netbook.)
Cool, grey days with dampness that demands fuzzy slippers–this is about as wintery as it gets here in southeast Texas, but it’s just the weather to cozy up the house with the smell of homemade soup.
To make the broth, I chopped up onion, celery, carrots, and garlic and dumped it all in the bottom of a crockpot. Then I placed a whole chicken in on top of the veggies, sprinkled on some poultry seasoning, finally pouring about half a cup of brine from the jar of Greek olives (no other salt), and set the pot to slow cook.
Later in the day, I dug out my mom’s noodle recipe. I remember watching my mom roll out the wide, thin circles of noodle dough, then hanging them over the tea-towel covered backs of the kitchen chairs to dry for awhile. Then she’d layer the noodle circles, roll them into a tight cylinder, and begin slicing off the noodles with a big knife. After the noodles were all cut, Mom would sprinkle them loosely all over the breadboard, which she had already used to roll out and slice off the noodles.
One of the treasures that made it to my house after my mom passed away was that breadboard. It had set in my sister’s garage for some time, and nobody else wanted it. I dig it out every time I make bread or roll out pie dough even though the counter would work just as well. Thus, the breadboard is just the thing to bring together memories and the aroma of cooking chicken.
Probably because of the Houston humidity (unlike dry Kansas air), even with hanging them over chairbacks, my noodles never dried very much. Consequently, once rolled up, they were difficult to slice very thinly, so after I put them in the bubbling broth, they swelled much wider than those my mom always made, which was usually just about a quarter-inch wide. Nevertheless, the resulting tasty chicken noodle soup brings both warmth and memories to the kitchen and more than satisfies my tongue and tummy.
Noodles (Mom’s recipe)
4 egg yolks
1 whole egg
1 tsp. salt
1 tbsp. water
1 tbsp. oil
1 3/4 cup flour
Knead & let stand 20 to 30 minutes. Roll on floured board. Cut into strips.
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