Intrepid Moves: Easy and Delicious Homemade Chicken Noodle Soup

There's just something so comforting in having a bowl of homemade chicken noodle soup. It's calming to eat and easy to make. I almost always have these ingredients in the house, and it's not something that requires a big production. This just seemed like the perfect thing to do on Sunday night after the end of a snowy cold winter weekend...

Homemade Chicken Noodle Soup

1 cut cut up fryer chicken (or you can leave it whole)

3 quarts of cold water

2 carrots, diced

2 celery stalks, diced

1/2 medium onion, diced

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon dry thyme (optional)

2 teaspoons parsley flakes (optional)

8 - 10 oz egg noodles

An hour and forty-five minutes (15-20 minutes hands on)

- Place chicken in dutch oven or soup pot with about 3 quarts of cold water and bring to a boil. Reduce heat and simmer for 30 minutes.

- Remove the chicken from the pot with tongs or a slotted spoon. Using two forks, remove the meat from the bones, shredding the meat as you are removing it. Return the bones to the pot and simmer for 45 minutes - covered. Remove bones from the broth and discard.

- Add the diced carrots, celery and onion, the salt and pepper, as well as the thyme and parsley (if you are using those). Stir and let simmer for 10 minutes.

- Bring back to a boil, add the noodles and chicken, cook for 8-10 minutes.

- Taste for seasoning and serve!