Egg noodle soup. This is just the pick me up that I needed. To be honest, I didn’t feel like cooking today. I didn’t feel like posting either. (I know it’s been a while since my last post. So I think this is long overdue). If I could I’d probably just stay at the beach, and watch the waves as they build up and crash over and over again. There was something hypnotic about it. The monotonous sound of the rolling waves was mind numbing. It was oddly peaceful.
As I sat there, I tried to listen to the voice whose hands created the beauty that is in front of me. But His voice was muffled by the waves and the thoughts in my head.
Soon after, I came home to a warm smile from my sweet lil toddler. “Momma!”, she shouted joyfully as she saw me. Her eyes beaming with glee. My heart melted. What great power our children have over us mommas! It’s a strong bond that only us mothers can truly understand. It’s precious! It’s one of a kind!
I knew I have to make supper at some point and thought of egg noodle soup right away. Like I said, I need a pick me up food. And this is just exactly what I needed. I’ve made this soup in various ways depending on the ingredients I have and it has always come out amazingly good. It’s so easy to make too! So let’s begin, shall we?
EGG NOODLE SOUP
- 6 frozen chicken drumsticks
- 4 frozen mild Italian sausage
- 6 eggs
- approx. 9 cups of water
- ginger, peeled and chopped
- 2 carrots, peeled and diced
- (1) red sweet pepper, seeded and chopped
- celery, chopped
- (about 250 g) egg noodles
- salt to taste
- (optional) dried or fresh parsley for garnishing
- Boil frozen chicken drumsticks in water. Add salt and ginger ( I used roughly about 1/4 c thin slices of ginger or more). When the chicken is no longer pink, add the frozen sausage. Simmer in med. heat.
- When meats are cooked thoroughly, add in carrots. Let simmer for 5 mins and then add celery and pepper.
- Wash the raw eggs. (Yep! You read that right. No need to boil the eggs in a separate pot. So make sure the shells are clean!). Add the eggs in the pot.
- When eggs are done, scoop it out and set it aside. Scoop the sausages too and slice them, and then put it back in the pot.
- Add the egg noodles into the mix. Simmer until done (usually about 12 mins).
- Add salt to taste.
- Peel the boiled eggs and slice.
- Before serving the soup. top it with sliced eggs.
- (Optional) Garnish with dried or fresh parsley.
Disclaimer: I don’t normally use measuring spoons/cups when I cook. Unless I’m baking of course. Cooking is more of an art. So when I cook, I usually just eyeball things. The key is to taste your food while you cook, and adjust your spices as your taste buds dictate. What maybe sweet for me, may not be the case for you. Hence, the lack of measurements on my recipes. I will leave that up to you. All the necessary ingredients (and tips!) however will be provided.