Chicken Noodle Soup

It's chicken noodle soup weather, first because it's finally cold out here after the summer that felt like it would never end.   But more importantly, is everyone you know in your life sick?  Because my life is filled with sick people!

My brother's whole family came home from their Christmas travels sick, last week our friends cancelled on us because the kids were vomiting all night, and this week another friend's son was diagnosed with the flu.

I'm sure it's a combo of changes in weather, winter germs, and immune system crashes after the holiday excitement, but it seems like the New Year always brings illness.  So what better time to enjoy a mom's penicillin?  

Like all my soup recipes, this one makes use of whatever I've got handy in the fridge and freezer, so feel free to substitute in whatever vegetables are convenient to your kitchen.

And bonus!  Because this chicken soup is made by cooking a whole chicken in water, you end up with cooked chicken to use in other dinners for the week.  

Chicken Noodle Soup

1 whole chicken, giblets removed, but saved

3 qts water

1 onion, studded with 2 whole cloves

1 leek

2 carrots

10 peppercorn

1 Tbsp salt

1/2 onion, finely chopped

1/2 cup green beans, finely chopped

1 cup peas

4 oz egg noodles

1. Place the chicken and giblets in a large pot with water, onion, leek, 1 of the carrots, peppercorn, and salt.  Bring to a boil.
2. Skim any scum that rises to the surface and lower the heat to a simmer.  Let simmer for 2 hours.
3. Remove the chicken and vegetables, and skim the fat off the surface of the broth.  Adjust seasoning as necessary.
4. Finely chop the remaining carrot and add it into the broth with the chopped onion and green beans.  
5. Shred the meat from the chicken legs and thighs (reserving breasts for another use) and add to the pot.  Bring to a boil and boil for another 5 minutes.
6. Add in peas and noodles and cook for about 7 minutes.  Serve in warm bowls.