I’d already been to do my shopping in the morning but when I got a request late in the day to do chicken noodle soup because someone was feeling a little under the weather I couldn’t resist. The taco salad can wait a day. This is one of my favorite meals to make now that I’ve found a source of chicken I’m happy with. Daniel thinks my food photos are getting boring (always top down… the center one is mine) so he stepped in to spice things up and I think he did an excellent job.

Chicken Noodle Soup

1 large sweet onion, chopped
5 ribs celery, chopped
4 carrots, chopped
2 tablespoons olive oil
1/3 pound cremini mushrooms, chopped
1 whole chicken
cold water, to cover
1 bunch thyme
1 tablespoon peppercorns
3 or 4 bay leaves
salt, to taste
1 bunch parsley, chopped
1/2 pound egg noodles

Heat the olive oil in a stockpot over medium heat and add the onion, celery, carrots and mushrooms to the pot as you chop them. Continue to cook for 5-10 minutes or until vegetables are softened and slightly browned. Add the chicken to the pot and cover with cold water. Raise the heat to medium high and bring to a simmer. Add thyme, peppercorns, salt and bay leaves and simmer gently about 90 minutes or until the chicken is quite tender. Remove chicken to a large cutting board and pull the meat from the bones, returning the meat to the pot. Add the egg noodles, bring to a simmer and cook noodles to desired doneness. Taste and add more salt if necessary.