Thick Noodle

This is a family soup recipe that has become a staple for me, although we never called it “soup” because it was so thick. It was always called simply “thick noodle,” meaning the end product, not the noodles. You could spoon it onto your plate and eat it for dinner with meat and vegetables as you would with mashed potatoes.

It was invented either by my sister or mother before I arrived on the scene. Then, it was simply Campbell’s chicken noodle soup with some added egg noodles. Today, I use a store-brand of chicken noodle soup and often add scraps of chicken from the end of a Costco rotisserie chicken. After about a week, the rotisserie chicken, especially the white meat, becomes dry, and that’s mainly  what I put in the soup. The egg noodles are about a handful to a batch. It all has to be simmered for about a half an hour to cook the added noodles, or they will taste doughy. I like to always have a batch already cooked in the refrigerator, so all I have to do is to warm a dish of it in a microwave.

I don’t have to tell you, adding more noodles will make it thicker, as will cooking it longer, however you like it. Too thick, add water. I suppose you could also add vegetables, but I haven’t found any I would want.

It is not bad, but not that great, either. I don’t claim it to be a gourmet treat. Its advantages are: it is cheap, it is easy, it is fairly nutritious (compared to what I would normally snack on), and it uses up any left-over chicken. That’s good enough for me.


About Roger Walck

My reasons for writing this blog are spelled out in the posting of 10/1/2012, Montaigne's Essays. They are probably not what you think.
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