A Chicken in Every Pot

On a cold, windy almost Spring day, nothing fits the bill like a steamy bowl of chicken noodle soup. As a child I adored Campbell's chicken noodle soup with it's overdone noodles and it's microscopic small bits of chicken and overly salty broth. My taste buds have matured (an understatement at best!) and I like to make my own chicken stock and then doctor it up with a variety of fresh vegetables and wonderful egg noodles. There are times when I make this soup when it is more of a bowl of veggies and chicken with a little moisture thrown in versus a soup. But however it turns out, it's always very satisfying and comforting.I am not going to write out a recipe for this as I don't really have one. I just make a light chicken stock, cut the chicken off the bone when cooked, simmer a variety of vegetables in the broth and in the end, put the chicken pieces back in along with pre-cooked egg noodles. I have found trying to cook the noodles in the broth doesn't always work and the noodles tend to be undercooked.