Chicken Noodle Soup
  • 1 large sweet onion, chopped
  • 5 ribs celery, chopped
  • 4 carrots, chopped
  • 2 tablespoons olive oil
  • 1/3 pound cremini mushrooms, chopped
  • 1 whole chicken
  • cold water, to cover
  • 1 bunch thyme
  • 1 tablespoon peppercorns
  • 3 or 4 bay leaves
  • salt, to taste
  • 1 bunch parsley, chopped
  • 1/2 pound egg noodles
  1. Heat the olive oil in a stockpot over medium heat and add the onion, celery, carrots and mushrooms to the pot as you chop them. Continue to cook for 5-10 minutes or until vegetables are softened and slightly browned. Add the chicken to the pot and cover with cold water. Raise the heat to medium high and bring to a simmer. Add thyme, peppercorns, salt and bay leaves and simmer gently about 90 minutes or until the chicken is quite tender. Remove chicken to a large cutting board and pull the meat from the bones, returning the meat to the pot. Add the egg noodles, bring to a simmer and cook noodles to desired doneness. Taste and add more salt if necessary.
Just what the doctor ordered. Whether you're feeling under-the-weather or not this warming soup is just the ticket on those cold winter days. The key is to find a good locally raised chicken if possible.