Chicken Noodle Soup

It's getting a bit cold here, and Brent is sick. I wanted to make fresh soup for us, and chicken noodle is a classic choice. Here is what I used:

• 1 boneless, skinless chicken breast
• 4 cups water
• 2 cups low-sodium chicken broth
• 1 bay leaf
• Handful fresh parsley
• 1 cup baby carrots
• 1 cup celery stalks
• 1 medium onion, once again I prefer Italian red
• 2 tablespoons butter
• 1 teaspoon black pepper
• 2 teaspoons kosher salt
• 1 cup egg noodles

Combine the water and chicken broth in a large pot and bring to a boil. Rough chop 1/4 cup carrots, 1/4 cup celery, and 1/4 of the onion. Add these to the pot, along with half the parsley and the bay leaf. This will be used to season the broth.

Cut the chicken into strips and add to the pot. Cover and simmer for 1 hour.

Remove the chicken from the pot and place in a bowl. Strain the liquid and reserve, and dispose of the vegetables. Shred the chicken.

Chop the remaining vegetables. Heat butter in a large pot (I rinsed and reused the same pot). Add the vegetables and cook until softened. Add chicken and the reserved liquid. Season with salt and pepper. Bring to a boil.

Add the egg noodles and cook for 10 minutes. Stir in remaining parsley. Enjoy!

Very simple, but it was fun and tasty in the end.