Homemade Chicken Noodle Soup

It's that time of year. Though cooler weather is always welcomed with much excitement at our home, unfortunately, sickness seems to accompany our wintry friend far too often. My kids and husband have been sick with colds and flu already. In each situation, the common request in our home has been for this recipe. It is great on a cold winter day. It is perfect for that little pick-me-up when someone is not feeling their best. I would eat it in a box with a fox any day of the year :) What ever excuse you can come up with, this meal is going to be a treat! This is just one of those little recipes you can keep in your back pocket to pull out for any occasion.



5-6 boneless, skinless chicken breasts
half an onion, peeled
2 cloves of garlic, minced
salt and pepper
1 Tbsp. Italian seasoning
2 bay leaves
2 chicken bouillon cubes
1/2 tsp. lemon zest
1 cup chopped celery
1 cup sliced carrots
2 cups egg noodles
3/4 cup heavy cream
1/4 - 1/2 cup Parmesan cheese
1/4 white wine (it's good with Sherry too)
1/4 cup fresh chopped parsley

Put chicken breasts, onion, garlic, salt and pepper, Italian seasoning, bay leaves, bouillon cubes, and lemon zest in a large pot and fill with water 3/4 full. Bring to a boil, then reduce heat and simmer for 45 minutes - 1 hour or until chicken is tender. Remove chicken, onion, and bay leaves and set aside. Chop chicken and save to add at the end. Add chopped celery and cook for about 8-10 minutes. Then add your sliced carrots and cook another 5-8 minutes. Add the egg noodles and cook according to package (usually around 5 minutes is what I do so they do not overcook throughout the rest of the process). Slowly add your chopped chicken in, and then add the heavy cream, Parmesan cheese, white wine, and fresh parsley. Heat through for about 1 minute then turn off heat. Enjoy your yummy soup with a loaf of warm, crusty bread!