Chicken Soup...one of our favorite comfort foods!!!....and lots of fun to make!

This time of year when it's chilly, and yes rainy...sometimes all we want to do it stay inside and enjoy some delicious comfort foods.  One of our favorite comfort foods is CHICKEN SOUP WITH HOMEMADE NOODLES.  This past Saturday we got together and indulged ourselves with this recipe!!!  We shared not only some great food...but also some great conversation...great laughs...great stories....and tons of smiles!!!  Take a look:

Ingredients 

• 1 dried bay leaf
• 3 sprigs fresh thyme or 1 tablespoon dried thyme
• 1 clove garlic
• 1 pound carrots, peeled and cut crosswise into 1/2-inch pieces , plus 2 carrots not peeled cut into quarters
• 1 to 2 medium onions, cut into 1/2-inch pieces
• 1 (4-pound) chicken, rinsed
• Coarse salt

Directions

1. 
   

   
   
2. 
   

   . In a large pot, add the unpeeled carrots,  onions, bay leaf and chicken, breast-side down. Add enough water to cover; season with salt. Bring to a boil over high heat; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 45 minutes. Skim any foam that rises to the top and discard.
3. 
   

   Remove chicken from pot, and let stand until cool enough to handle. Skim fat from surface of soup, if desired, and discard.. Remove meat from bones; discard skin and bones. Shred meat into bite-size pieces, and return to pot. Cook until heated through; season with salt.  

   
   

   Homemade noodles

4. Ingredients

   • 2 cups all-purpose flour
   • 2 cups semolina flour
   • 1 pinch salt

   • 6 large eggs
   • 2 tablespoons olive oil

   Directions

   1. Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
   2. Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
   3. Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce.