Chicken Noodle Soup

Chicken noodle soup is great if you feel a cold coming on, if you have a cold, or if you just need something to make you feel warm and cozy.

If you're like my mom, you'll chop your veggies smaller in the beginning and keep them in your soup. Then you'll stir in a little Maggi liquid seasoning for flavour.

Chicken Noodle Soup
Makes 6-8 servings

Ingredients

• bones of 1 chicken
• 2 chicken breasts or 4 drumsticks with bones
• 1 large carrot roughly chopped
• 1 celery stalk roughly chopped
• 1 onion roughly chopped
• 2 bay leaves
• salt & pepper
• 8-10 cups cold water
• 1 cup dry small egg noodles or spaghetti broken into small pieces
• 1 teaspoon corn starch
• 1 tablespoon dried parsley

Directions

1. In a large pot, add chicken bones, chicken breast, veggies, bay leaves salt & pepper and cover with cold water. Bring to a simmer and reduce to medium heat. Cook for about 1.5 - 2 hours or until the broth is tasty.
2. Strain and reserve liquid. Discard veggies. Place liquid back into the pot and bring back to a simmer.
3. Remove chicken breast meat from the bone and cut or pull into bite size pieces. Add chicken and noodles to the simmering pot and cook until noodles are tender.
4. Once the noodles are cooked, mix corn starch with a touch of cold water and add to the pot. Add dried parsley to garnish. Serve hot.