Chicken Noodle Soup

I love homemade chicken noodle soup. It's perfect for cold days, or for head colds!

Chicken Noodle Soup

Adapted from allrecipes.com

2 QTs (64oz) Chicken broth

1 QT water

1 store-bought rotisserie chicken

3 TB vegetable oil

2 large onions, chopped

2 large carrots, peeled and cut into rounds

2 large stalks celery, sliced

2 garlic cloves, chopped

Chicken from rotisserie

1 teas. dried thyme leaves

3 cups egg noodles

1/2 cup fresh parsley

Pepper to taste

1. Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat form skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover, and simmer until the bones release their flavor; 20-30 minutes.

2. Strain broth through a colander into a large container, reserve broth and discard skin and bones. Return kettle to burner set on medium-high.

3. Add oil, then onions, carrots, celery, and garlic. Saute until soft, about 8-10 minutes. Add chicken about 5 minutes into the time. Add chicken broth and thyme.

**You can stop here, and have a basic soup base that can be refrigerated up to 3 days in advance.

4. Bring to a slow boil. Add egg noodles, and cook according to noodle instructions.

5. Add 1/2 cup parsley, remove from heat.

6. Add Pepper to taste. (The recipe called for salt too, but I thought it was already salty enough. Add salt if needed.)

Breathe deeply of the wonderful aroma, and serve hot with bread.

I had lots of extra, so I stuck them in individual servings tupperware and froze it!