Serves 4 to 6

Homemade chicken noodle soup, sometimes called Jewish penicillin, is perhaps the ultimate in comfort food, so much so that it’s almost a joke; at least it’s been the bases of many a Jewish comedian’s routine. Back when most people kept a few laying hens in the back yard, all you needed to make a good pot of chicken soup was a chicken, water and a few veggies and herbs.  Today however, our mass produced chickens are a bit on the underwhelming side when it comes to flavor, so for a rich and flavorful chicken soup, you will most likely need to replace at least part of the water with chicken stock or broth, ether homemade commercial.   If using commercial, try to find low or no sodium.

1 chicken or equivalent in parts
Broth or stock, enough to cover the chicken – (about 4 quarts)
1 or 2 stalks of celery, coarsely chopped
1 or 2 onions, coarsely chopped
4 to 6 cloves of crushed garlic
1 or 2 carrots, chopped
1 tablespoon of mixed dry herbs – (Italian seasoning) or favorite fresh
A bay leaf

1 or 2 carrots cut on the diagonal
1 stalk of celery cut on the diagonal
1 cup of fresh or frozen peas
5 or 6 mushrooms, sliced

Homemade or commercial egg noodles

¼ cup fresh chopped parsley
Fresh ground black pepper

Cut the chicken into pieces and put into a large pot with the next seven ingredients.  Bring to a boil, reduce the heat to maintain a rapid simmer, cover with a tight fitting lid and cook until the meat is falling off the bones.  Allow to cool just a bit for safety’s sake.  Strain through a large calendar, reserving the liquid.  Allow the liquid to cool, then remove as much of the fat as possible.  When the meat is cool enough to handle, pick it off the bones and shred. 

About thirty to forty-five minutes before planning to serve, return the defatted broth to the stove and bring to a boil.  Add the carrots, celery, peas and mushrooms and cook at a low boil until the vegetables have almost reached your desired degree of doneness.  Add the noodles and cook for about five more minutes, or until noodles are desired degree of doneness.*  How many noodles?  How many do you wand.  Add the shredded  chicken and fresh parsley and cook just until hot through.  Season to taste with fresh ground pepper.  Served with fresh baked bread this is an excellent and comforting meal.

* How many noodles?  How many do you want?  Some people like a lot of noodles and others just a scant few.  It’s your call. Remember, fresh noodles cook a lot quicker than dry.