This week my family got to enjoy the wonderful bug that’s going around. For those of you who have had it, you know what I mean when I say it’s a terrible 24 hours. Not the birthday present I had imagined.

This is the first time Ian has been really sick, but we all endured!

With recovering tummies, I thought a great chicken soup might heal us all. And put that can opener away!

The can can’t compare! Save this one because you never know when you might need it.

Country Chicken Noodle Soup

For the Stock:

1 (2 and a half to 3 lb) fryer chicken, cut up

3 and a half quarts of water

1 Vidalia onion, peeled and minced

1 and a half to 2 tsp Italian seasoning

3 cloves garlic, minced

a few sprigs of fresh rosemary tied up, optional

4 bay leaves

3 chicken bouillon cubes

salt and freshly ground pepper to taste

For the Soup:

2 cups sliced carrots

2 cups sliced celery

1 cup frozen sweet peas

2 and a half cups uncooked egg noodles

3 tbs freshly chopped parsley leaves

salt and pepper to taste

Optional

1 cup grated Parmesan

three-fourths cup heavy cream, optional. These make the soup creamy.

For the stock:, add the onion and garlic in a large soup pot and caramelize.

Add the rest of the stock ingredients to the pot. Cook until chicken is tender, about 35 to 45 minutes.

Remove chicken from the pot and set aside to cool. Remove and discard bay leaves and rosemary. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean. Set chicken meat aside

For the soup, bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and sweet peas and continue to cook for 5 to 10 minutes.

Add egg noodles and cook according to directions. When noodles are done, add chicken and parsley. If you want it creamy-add Parmesan and cream and cook for another 2 minutes. Then adjust to your taste by adding salt and pepper and serve.

Until next time, have fun in the kitchen, experiment, and indulge your cravings!

Laura Clements is the pastry chef at Napoleon’s.