Deliciously warming homemade chicken noodle soup.

1 chicken carcass
2 onions, chopped
4 carrots, chopped
4 celery stalks, chopped
4 garlic cloves, minced
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
8 cups water
8 ounces thick egg noodles
1/4 cup chopped fresh parsley
    1. Start by making the homemade chicken stock. In a large pot, add the chicken carcass, onions, carrots, celery, garlic, thyme, bay leaf, salt, and pepper. Pour in enough water to cover the carcass by about 2 inches.

    2. Bring the pot to a boil over high heat, then reduce the heat to low and simmer for about 1 hour, or until the chicken falls off the bone easily and the vegetables are tender.

    3. Remove the chicken from the pot and let it cool. Once cooled, remove the remaining skin and bones and shred the chicken meat into bite-sized pieces.

    4. Strain the broth through a fine-mesh sieve and discard the solids. Skim off any fat from the surface of the broth.

    5. Return the broth to the pot and bring to a simmer. Add the egg noodles and cook until tender, about 7-10 minutes.

    6. Add the shredded chicken to the pot and cook for an additional 5 minutes.

    7. Taste the soup and adjust seasoning as necessary with salt and pepper.

    8. Stir in the chopped parsley and serve hot. Enjoy your homemade chicken noodle soup!

    Written by Kerry Leese

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