I was going to go there, but then I changed my mind.
Chicken soup rocks. I even like the neon-yellow, skinny noodle Lipton "chicken noodle soup" packets. However, I had an epiphany this weekend when I made chicken noodle soup from a whole chicken and a bag of frozen bones. Sounds delicious, right? Right?
Chicken Noodle Soup Like You Mean It
1 whole chicken breast (bone in)
1 chicken carcass (yeah, it's gross. but delicious. just save the carcass when you make a roast chicken. or go to your butcher and ask for a bag of chicken bones.)
4 celery stalks
4 cooking onions
4 stalks fresh thyme, 2 bay leaves, 6 black peppercorns, 2 smashed garlic cloves, 3 parsley sprigs
Enough water/chicken stock (whatever your preference) to cover the chicken - probably about 2 or 3 litres
Put the chicken + bones + everything listed above into a really big pot. Make sure the chicken is covered by the water/stock by a good half inch. Bring to a boil and then reduce to a simmer for about an hour to an hour-and-a-half. You may need to skim the surface (it's weird, but it's just protein) a few times. Once chicken is done, remove it from the pot and put it on a plate or a cutting board. Remove the vegetables and the sprigs and the bones from the pot and throw them out - this will result in a nice clear chicken broth. Shred or chop the chicken and set aside.
2 1/2 tablespoons butter
2 onions, chopped
2 chopped carrots
2 stalks celery, chopped
4 sprigs chopped parsley
1-2 cups wide egg noodles
1 cup frozen peas
Salt and pepper to taste
Melt the butter in a pan on medium heat. Add the onion, carrots and celery. Cook until the onions are see-through, stirring frequently. Add the vegetables to the pot with the clear broth in it. Add the chicken. Stir and bring to a boil. Add salt and pepper. Once boiling, add the egg noodles and cook for 2 minutes. Add the frozen peas. Taste. Season to your own specifications with salt and pepper. Add the parsley.
Serve, and feel better immediately.