Classic chicken noodle soup

1. You'll need one fryer chicken, cut up. One onion (chopped), 4 stalks of celery (chopped), 5 carrots (peeled and chopped), handful of freshly chopped parsley, TBS kosher salt, 2 tsp pepper, and egg white noodles (I like to use whole wheat). That's it.

2. Put your chicken, onion, celery, parsley, salt & pepper in a big pot and cover with water. Bring to a boil then reduce heat to simmer, add carrots, and let hang out on the stove for an hour or so.

3. Skim about an inch or so off the top of the soup (takes away the grease and fat from the chicken). Remove the chicken from the soup, let cool, then shred up the meat and place back in the pot. Discard bones.

4. Add your noodles and simmer until soft, but not too soft (you don't want the noodles to be soggy and break). Turn off the heat, serve with crusty rolls, and feel better.