Winter Staple: Chicken Noodle Soup

While spring is just around the corner, we are still receiving our fair share of cold, blustery and rainy days in Atlanta. I mean, I have seriously never seen so much rain! This chicken noodle soup recipe is the perfect exclamation point for a chilly winter day. It's bound to warm you up from the inside out.This recipe is an oldie but a goodie. In fact, it's from my first book, Picture Perfect Parties. Can you believe that I'm actually in Italy as we speak working on my third cookbook and my fourth book overall? Life is a dream.

Chicken Noodle SoupServes  8 You will need:- 3 tablespoons olive oil- 1 clove garlic minced- 1 small yellow onion chopped- 1 cup celery chopped- 2 cups peeled carrots cut into coins- 1 cup chopped parsley- 1 teaspoon salt- 1 teaspoon pepper- 6 cups chicken stock- 2 cups of water- 1 3-4 lb roasted chicken (speed up this recipe and use a rotisserie chicken!)- 2 cups egg noodlesTo prepare:In a large stockpot, place olive oil, garlic, onion, celery, carrots, parsley and salt and pepper. Sauté on medium heat until translucent. Add stock, water, and entire chicken.Simmer over low heat for 3 hours. Once the broth is golden, remove the pot from heat, and with a slotted spoon pull the chicken out of the soup. Pull all the meat off with a fork and tongs (careful not to burn yourself on the hot meat) place all the meat into the soup, add more stock if needed. Simmer for another 10 minutes with noodles.Serve warm*This can be made a couple of days ahead and store in an airtight container in the refrigerator.Photograph from Picture Perfect Parties Rizzoli NY