After a brief Indian Summer this week, Fall returned in force. Cool weather, rain and wind - the works.
Perfect weather for a dose of comfort food.
Using the recipe for Chicken Soup for the Pioneer Soul I spent my day last Sunday slaving over the stove making my first ever rendition of chicken broth. The house smelled wonderful and I couldn't wait to turn the broth into soup.
Later in the week, I called my Grandmother (affectionately know as G'ma) to make sure I had the "recipe" for her noodle soup. When asked for it she laughed and told me she really didn't have one.
Which I knew.
But she walked me through the steps she takes when making soup, and they are as follows:
Edna Mae's Chicken Noodle Soup (a faux recipe):
Chicken (breasts or whatever you have handy)
Amish noodles (or homemade noodles if have the time and the talent)
Garlic (if it meets your fancy)
Boil noodles in water on a separate burner.
Add the chopped carrots and celery to the chicken broth and bring to a boil. Let boil for five to ten minutes then reduce heat to low.
Drain noodles and add them to "soup."
Simmer on low for a few minutes.
Spoon out into individual bowls.
There was some debate about what should be served with the soup. There was one request for some rolls from Missouri Baking Company. Given that we were already going to eat one of my G'ma recipes I decided we should have two. My grandmother makes many things that I love - but one of my favorite things is her "quick stand-by bread" also known as:
English Muffin Loaves (Makes 2 loaves)
2 packages active dry yeast (we use Fleischmann's)
6 cups unsifted flour
1 Tablespoon sugar
2 teaspoons salt
2 cups milk
1/4 teaspoons baking soda
1/2 cup water
Combine 3 cups four, yeast, sugar, salt and soda.
Heat liquids (milk & water) until very warm (120 - 130 F). Add to dry mixture; beat well.
Stir in rest of flour to make a stiff batter.
Spoon into two 8 1/2 x 4 1/2 inch pan (I used an 11 x 4 inch pan and it worked just fine) pans that have been greased and sprinkled with cornmeal.
Sprinkle tops with cornmeal.
Cover; let rise in a warm place (I put the pan over a register and turned the heat on) for 45 minutes.
Bake at 400 F for 25 minutes.
Remove from pan(s) immediately and cool (or slice and serve warm).