A Classic

It seems that many of my friends have been in a state of perpetual sickness since January, so I finally decided to try my hand at a homemade, chicken noodle soup. I am so glad I did. The canned stuff just doesn't compare!

I made a batch of this stuff and ended up with about a quart for myself and 2 quarts for friends. Actually, I ended up eating 1 quart, freezing another, and giving the last one to a good friend who was sick. This is a fairly hearty soup, since I like to be able to eat one bowl and feel fairly full.

So good that all of it was eaten up before I got picture, sorry folks.

Classic, Get-Better-Now, Chicken Noodle Soup

Adapted from USA Weekend

2 quarts chicken broth

1 quart water

1 store-bought roast chicken

3 tablespoons vegetable oil

2 large onions, cut into medium dice

6 large carrots, peeled and cut into rounds or half rounds, depending on size

4 large stalks celery, sliced 1/4 inch thick

1 teaspoon dried thyme leaves

3 cups egg noodles

2 cup frozen green peas

1/2 cup chopped fresh parsley

Salt and freshly ground black pepper

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

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

Add oil, then onions, carrots and celery. Sauté until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring to a simmer.

At this point, you have a chicken soup base that can be made and refrigerated up to 3 days in advance. Return to a simmer before adding the rest of the ingredients, if you choose to make this in advance.

Once at a simmer, add the egg noodles and simmer for 10-20 minutes.

Before removing from heat, stir in frozen green peas and parsley.

Add salt and pepper, to taste.