Chicken Noodle Soup

While Spring has Sprung...

we are still having some cool, rainy days...

Soup Days.

Homemade Chicken Stock

Wash and clean 4 to 5 chicken pieces.

We usually use the breast, wing, back, thigh and drumstick.

Place chicken pieces in your soup pot with 6 to 8 cups of water.

Put lid on pan and bring to a boil. Turn heat down so it can simmer.

While the water is heating, add:

1 carrot, cleaned and cut into slices

1 stalk celery and leaves, cleaned and chopped

1/2 onion, chopped

2 sprigs parsley

5 peppercorns

1/2 tsp salt

1 bayleaf

Simmer until chicken pieces are cooked...tender.

Refrigerate broth overnight.

On day two, remove the layer of fat that has solidified on the top.

Return broth to a low boil...

Discard the 5 peppercorns and bay leaf.

Cut chicken into bite size pieces and add to the broth.

Add  noodles, rice or dumplings...

Add a scoop of frozen peas, if you wish...

Cook 6 to 8 minutes,

or until the noodles are al dente.

(Check package directions for rice or dumplings.)

Comfort Food.