Oddly enough the fifth of November wasn’t really cold enough to create quite the mood that makes chicken and noodle soup ideal. Heather and I made some last night anyway.
as with every time I have attempted chicken noodle, I completely failed when it came to liquid management. Last time, I used 2 pints of chicken stock and it was too much liquid. This time I only used one pint of stock, and then took an idea from the Betty Crocker cook book, and added two cups of milk with some flour mixed in near the end of cooking. The problem was the noodles took up way too much liquid so it started to dry out and stick as soon as I added them.
I think the first thing I need to do is start measuring everything I put in, using some chicken, some random vegetables, a bag of whatever brand of noodles I grabbed this time isn’t helping any.
because the soup got too dry at the end, the celery never really got cooked, and even the noodles needed longer, but it was turning into a solid instead of soup so I had to stop cooking.
While I was doing that, Heather was working on biscuits:
(picture taken after we took a few off the pan)
She had much more success with the biscuits than I had with the soup, although they both were quite good. I think the only note there is that we could roll the dough out thicker and I think still be fine.
to recap, next time I try this I need to:
- Measure, and write down how much of everything I used
- Add the noodles last, after all the vegetables are cooked, or nearly cooked
- Use the milk and flour to thicken approach again, that was working well before the noodles sucked out all the water
- Leave myself more time, trying to rush meant we were eating crunchy celery
Now I Just have to remember to check for these posts before I try making something a second time 🙂
-Jordan
Nelsons 