It's cold and rainy today, perfect for a big bowl of Bumblebee soup, aka chicken soup with homemade noodles. The chicken cooked for four hours--in my beautiful new Le Creuset French oven--with onions, garlic, carrots, and celery, and was then combined with thin curls of fresh pasta. The noodles cooked in the broth, absorbing its rich flavor and becoming deliciously tender. The original recipe suggests serving this all over mashed potatoes--which, admittedly, is carb-intensive but a surprisingly fabulous combination. It works just as well without noodles, if you want to cut back just a little. 
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