To me, soup always held that special healing power that could lift spirits, warm empty stomachs and hold all my favorite savory ingredients in a nice medley of flavors. It's also a wonderful comfort food that many tend to gravitate to when sick and I just happened to have all the key ingredients on hand at the apartment.
And to me, it doesn't really matter the kind of soup, as long as it is a soup, it always holds high regards in my books. Vegetable, white bean and ham, soft tofu, hot pot, Pho... I could undoubtedly wax-poetic on a Cup O'Noodles.
Anyway, here's my recipe on homemade chicken noodle soup:
Afterward, I used tongs to take the chicken out of the broth to de-bone and shred. I placed the chicken back into the pot and added 3/4 of a bag of No Yolk Extra Broad Egg Noodles.
Since there are only two of us living together, most of the time I have to put leftovers in Tupperware and freeze until another day. But really it's perfect because trying to cook everyday is a hard task to undertake. (Kudos to my mother!) I also placed the leftovers in serving sized containers so that I'll be able to take out only what I need to in the future. [Pat on the shoulder for thinking ahead!]
Next time, if I remember, I'll be sure to buy some box broth. I don't mind using powdered chicken broth or even bouillon cubes, but that weird bright neon-like yellow was a bit too striking for me. Beyond that, the soup was perfect and really hit the spot!