Chicken Noodle Soup

Unfortunately, Avery has been spending her first few days of summer sick at home. As bummed as I am that she's sick, I must admit, I've loved having her here, all to myself. Since she's had her car it seems as though we don't see her hardly at all. David took Dylan and Cassidy to the lake to start off the summer's activities, which is always a special treat. We love hanging out at the lake.

I made Avery one of her favorite dishes in the hopes to help get her better. I hate when one of my kids is sick, although I love taking care of them...it takes me back to when they were babies. Avery and Cassidy really will be in college before we know it! It's amazing how quickly time flies by. This recipe is for my girls, because they tell me this is their favorite, ultimate comfort food.

You can cheat and use a store-bought roasted chicken, but your cheating yourself from creating an exceptional broth. The brown bits that are left after the braising process are little flavorful morsels of greatness that add tremendous flavor to the broth.

Extra-virgin olive oil

1 whole chicken cut up

6 cloves garlic, smashed

4 large carrots, chopped

1 medium onion, chopped

3 ribs celery, sliced

1 bay leaf

4 fresh thyme sprigs

3 quarts low sodium chicken broth

5 parsley stems, plus 1/4 cup finely chopped flat-leaf parsley, for garnish

4 black peppercorns

Kosher salt

2 chicken bouillon cubes

3/4 of a package of egg noodles

Grated Parmigiano-Reggiano, for garnish

1/2 cup parsley, finely chopped, for garnish

Set a large stock pot over medium heat. Heat olive oil and braise the chicken pieces to start. Towards the end of the braising of the chicken, add garlic, carrot, onion, celery, bay leaf, and thyme and gently saute until fragrant, about 5 to 7 minutes. Remove chicken and let cool. Pour in chicken broth over the vegetables, add parsley stems, black peppercorns and salt, to taste. Bring to a boil then reduce heat to simmer. Simmer for at least an hour. Shred and de-bone the chicken. Bring the soup to a boil; add noodles and chicken and boil on medium-high heat for 8 minutes. Give soup a final seasoning and serve in shallow bowls with a small shower of freshly grated Parmesan, olive oil (optional), and parsley.

**You can cheat and use a store-bought roasted chicken, but your cheating yourself from creating an exceptional broth. The brown bits that are left after the braising process are little flavorful morsels of greatness that add tremendous flavor to the broth.