Great for rainy/snowy weather.
The recipe takes two days - but don't let that make you not attempt it - it is easy.
Chicken Noodle Soup
First thing you need to do is go buy yourself a rottissere chicken and have a light dinner or lunch with it. Save the carcass. (If you can't buy a rottissere, bake or BBQ a whole chicken first.)
1 whole chicken carcass
1 cup sliced carrots
1 celery bunch - sliced
1/2 small onion - sliced/chopped
1 can Chicken broth
4+ cups water
1Tbsp chicken broth powder
1/2 package fresh mushrooms
1 Tbsp Dried parsley
1 large bayleaf
1/2 package Lg Extra Wide Egg Noodles
Try to pick meat off the tiniest bones of the chicken then pull apart the rest and throw it all in a large pot half filled with water. Boil this for about two hours or so. Pour into a bowl and let cool before covering and refridgerating over night.
The next day - pick all the meat off the bones and toss bones. Add chicken, onions, celery, bayleaf, parsley and carrots to a large pot with Chicken broth. Bring to a boil. Add powdered broth to two cups water and add this to soup. Add an addtional 2 cups water...boil an hour, stirring occasionally. Salt and pepper mushrooms then add them to the soup. Boil an additional hour.
The last 10 mintes or so cooking time - cook the noodles according to the package directions. Rinse cooked noodles with COLD water. Remove soup from the heat. DO NOT ADD NOODLES TO THE SOUP WHILE BOILING _ THIS WILL MAKE MUSHY NOODLES _ EWW!
Put some noodles in a bowl and laddle the soup mixture over the noodles.
After the soup has cooled a bit you can add the remaining noodles to the soup and refridgerate or freeze the left overs... the soup is even better the next day.