Slow & Comfy - Double Noodle Chicken Soup

Got a hour or two? Or perhaps just need something lazy to do on Sunday? Try this, I promise, you will love it.

When the world turns ugly, it's comforting to know that you can always turn to certain food to pick up your spirits; fresh-from -the-oven chocolate chip cookies, warm strawberry/rhubarb crisp, banana bread with melted butter, and my mom's wonderful chicken noodle soup.

It takes a while, but like just about anything good in life - it's worth the time.

I must mention that I am always surprised (although I don't know why) with how long this dish takes. My card says an hour, but that's not entirely accurate. It's more two. I have made this recipe many times, and I always seem to forget to count the time it takes to actually cook it.

4 chicken breasts

bouquet garni

• coffee filter
• 8 peppercorns
• 1 bay leaf
• ½ tsp dried parsley
• ¼ tsp dried thyme

2 cups carrots, sliced

2 cups celery, sliced

1 onion, diced

2 cans (600ml) chicken broth

2 tsp seasoning salt

Fresh ground pepper

1 cup egg noodles

2 cups rigatoni (or whatever you have in your pantry)

Parmesan cheese

In a large stockpot, cover chicken breasts with water. Cook over medium heat until tender and no longer pink.

Remove chicken, cut into bite-size pieces, return to broth (skim any fat off the top of the water)

Put bouquet garni together (tie spices into coffee filter – use kitchen string to secure)

Add BG to stockpot. Tie string to stockpot handle and allow to sit in water with chicken.

Add carrots, celery, onion, broth, salt & pepper.

Cook over medium heat for 45 mins or until veggies are tender.

Add noodles.

Cook until tender – approx 8 – 10 mins.

Serve with grated Parmesan cheese.