• 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.