Super soup

Domestic probably isn’t the first word that comes to mind when describing one of my many, many qualities. As it turns out, you may need to add it to that lengthy list (right next to humble). I’m becoming quite the chef.

My specialty is a killer homemade chicken noodle soup. I’ve only prepared it twice, but it has been a big hit around our place, which is saying something. Usually we have at least one or two dissenting opinions, but not with my chicken noodle soup. It’s a unanimous winner.

The soup is a labor of love, and takes me about eight hours to prepare. Like any good chicken noodle soup, it begins as another meal altogether. We have a whole roasted chicken with some mashed potatoes or rice. I pillage the rest of the good meat off of the carcass, then the scraps get boiled and simmered for four or five hours with some herbs and vegetables to make a nice hearty stock. The stock is the key ingredient for the soup that will be made the next day. Add the leftover chicken scraps to some vegetables, noodles, herbs and my other secret ingredients along with the stock and you’ve got a pretty darn good soup.

Tonight, the soup won rave reviews again. Megan suggested we open a chicken noodle soup restaurant. She said she could be the waitress and Jacob could be the worker with a mustache (the maître d’). The kids even fight over who gets to take our one thermos to school for lunch the next day. Let me tell you how often that happens. Never.

So, I’m domestic. I make a great batch of chicken noodle soup. Here is a picture of me enjoying the fruits of my labors — you can just tell the soup is fantastic because of that look on my face.