Chicken noodle soup is probably my favorite food. Chicken and dumplings run a close second. My mom told me once that when I was barely old enough to hold a spoon she left me home alone with my dad and told him to feed me a can of chicken noodle soup for dinner. He opened the can, plopped a spoon in it and gave it to me. I guess that moment is when my love affair with chicken noodle soup started.
I can still eat it from a can (water added now and heated – not actually out of the can), at a restaurant, but homemade is preferred with chicken pieces, swimming in a golden broth, surrounded by carrots slices and noodles. When I make it, I usually start it in the late morning so I eat some for a late lunch, again for dinner, then put some in the refrigerator for lunch for a few days, and some in the freezer for later. Later is usually a day or two after my refrigerator stash has been consumed.