Have you had the “virus that’s been going around”? Boy, we sure have! There’s nothing more warm and soothing when you are not feeling your best than a nice hot bowl of chicken soup. It’s nourishing, easy to digest and just generally good for what ails you, as my mom would say. Now, we oftentimes keep a pot of this soup in the fridge for lunches and quick dinners just on normal days too, but we’ve especially enjoyed it these last few days.
(makes 8-10 servings)
1 small whole chicken
water
2 medium carrots
2 stalks celery
1 small onion
2 tablespoons dried parsley
salt to taste
1 12 ounce bag egg noodles (The frozen ones work really well.)
1. Rinse chicken thoroughly and place in large stockpot or Dutch oven.
2. Add enough water to cover chicken.
3. Slice carrots, dice celery and onion and add carrots, celery, onions and salt to the broth mixture.
4. Cook over medium heat until chicken pulls away from bone; approximately 45 minutes.
5. Remove chicken from broth with slotted spoon or tongs and set aside to cool slightly.
6, Add the parsley to the broth.
7. Add noodles and cook according to package directions. (8 minutes for dry noodles, 20 minutes for frozen.)
8. While noodles are cooking remove chicken from bone. Discard bones, or you can save them to make stock at a later time, Then return chicken to broth.
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