Sick Day Chicken Soup

Blarg. Sorry for not posting in a bit. I have been sick and mostly subsiding on bread and pretzels, as simple carbs appeared to be the only thing I could keep down. Yesterday, however, was a big day: Yesterday, I graduated to chicken soup! From a can. (It was gross.) Justin found this quite unacceptable and made some real chicken soup for me to have today (isn't he great) instead of more gross stuff. Since we have pretty much the same idea when it comes to chicken soup I don't feel bad putting a picture of the soup he made and giving you my recipe. It'll look and taste pretty much the same. There's nothing really special or unique about this recipe, but it's good, solid (and liquid), feel-better food.

Ingredients:
2 boneless, skinless chicken thighs
1 small onion, or 1/2 large onion, chopped
2 stalks celery, sliced
2 carrots, sliced
1 small potato, peeled and cubed
6 cups chicken broth
handful fresh parsley, chopped
Salt and pepper, to taste
Egg Noodles, optional

Directions:
I like to use my 3 quart crock pot for this, but you could do it stove top.

Saute your onion and celery about 5 minutes or until just getting soft. (You can skip this step but it tastes better if you don't.) In the mean time, rinse chicken, pat dry, and season with a little salt and pepper. Put them in the bottom of your pot. On top, layer carrots, potato, then onions and celery. Pour in your chicken broth. Cover and cook on low 6-8 hours (or cover and simmer on stovetop 30 minutes to an hour). I like the slow cooker here because when it's done, the chicken just falls apart and is super tender.

If you are going to use noodles, cook them separately 10 minutes before soup is done. Drain, and store separately from soup so they don't turn into soggy, half-disintegrated noodles. You can add them in serving by serving before reheating.

Five minutes before soup is done, toss in the parsley. You want it wilted, not super soggy.

Slurp down and feel healthy.