Earlier this week, I promised my sister Erin that I would post a couple of our favorite recipes on the blog. Since this is a new thing we are doing together, I haven’t quite got my blogging schedule figured out yet. Let’s just say, between having a baby that still wakes up every couple of hours, plus two other kids that have school, church, and other extra curricular activities-it can get pretty hectic around our house…Did I mention my husband caught a stomach virus this week? Which leads me to my first recipe. When someone is feeling under the weather at our house this is the first thing I make. I guess I got that from my Grandmother. She was always ready to whip up some of her homemade chicken noodle soup and deliver it when we were sick. It was the best! Although this is not her recipe, which includes making your own stock and rolling the noodles by hand, it is quite delicious and can be ready to eat in about 45 minutes.
Lane’s Chicken Noodle Soup
1/2 large yellow onion, diced
1 lb. carrots, chopped
1 bundle of celery, chopped (about 7 stalks)
1/4 cup butter
8 oz. bag egg noodles
12 cups water
4 tbsp. chicken bouillon
1/2 tsp. ground black pepper
2 -3 tbsp. fresh parsley, chopped
In a large stock pot, sauté onion, celery, and carrots in butter until onions are cooked. Add water, bouillon, black pepper, bay leaves, and chicken. Bring to a boil. Add noodles and simmer 10 minutes. Stir in parsley just before serving.