CHICKEN NOODLE SOUP

I came home early from work with an autumn cold. The weather turned cold this week as well, so I thought it would be a good time to make the season's first batch of chicken noodle soup. I like to make my own stock and freeze it ahead of time so when the time comes to make the soup, and I am sick, I can have it at the ready.

Chicken Stock

(adapted from Barefoot Contessa)

makes 5-6 quarts

1-2 chickens or leftover carcasses

3 large yellow onions, quartered but not peeled

6 carrots

4 celery stalks with leaves

4 parsnips, quartered

1 bunch of parsley

1 bunch of thyme

1 bunch of fresh dill

1 head garlic, cut up but not peeled

2 tablespoons kosher salt

2 teaspoons whole black peppercorns

Combine ingredients with 7 quarts water and bring to a boil. Simmer for 4 hours. Strain broth, leave in fridge overnight. Skim fat off the top and either use right away and/or freeze in 2 quart containers.

Chicken Noodle Soup

makes 6 servings

2 split chicken breasts

olive oil

kosher salt

freshly ground pepper

2 quarts homemade chicken stock

5 stalks celery, chopped

4 carrots, sliced into circles

2 cups egg noodles

1/2 cup chopped parsley

Heat oven to 350 degrees, bake chicken breasts rubbed with salt, pepper and olive oil for 35 to 40 minutes. Cut off the bone and let cool.

Bring stock to a boil, add carrots, celery and noodles. Simmer for 10 minutes, add chicken to reheat and parsley. Season with salt and pepper to taste and serve. Feel better.