Tasty Morsels 

2 Carrots, diced
1 Onion, diced
1 Shallot, diced
4 red potatoes, chopped

In stockpot, add onions and cook until translucent. Add shallots and garlic until golden. Add carrot, potatoes, and generous sprinkling of salt and pepper. Cook 5 minutes.

Remove stock from refrigerator, skim fat form surface with a spoon and also pour through a strainer. Bring soup to a boil and add in chicken and veggies. Cook another 2 minutes. Serve with noodles and sprinkle with fresh parsley.

Also adapted from: chatN’chow

Here it is! Chicken soup to fix those cold winter days. Or just cool, rainy, foggy days… I added egg noodles to my soup but my mom makes my favorite chicken noodle soup noodles. They’re very simple, but are made from scratch. She starts them in the morning and sets them out to dry for the rest of the day, then cooks them at night like normal noodles before the soup is ready. They’re just so scrumptious.

I don’t know the exact quantities, but I do know that they’re comprised of flour, eggs, water, and a bit of salt. In other words, teensy dumplings! It’s the best!