Waking up to a heavy fog layer, I had the urge to make a big pot of chicken soup. It can clear up any grey day blues. It brings on childhood memories and reassures you that everything will be all right. It’s quite powerful. Whether I’m under the weather or if the weather is not cooperating, chicken soup heals all wounds. I make different versions depending on what I have on hand. This version is classic and scrumptious.

Chicken Soup

Ingredients

• 1 tablespoon of olive oil
• 2 whole chicken legs
• salt
• pepper
• 1 leek, diced
• 2 stalks of celery, diced
• 2 carrots, peeled and diced
• 1/2 tablespoon herbs de provence
• 1 teaspoon parsley
• 10 cups chicken broth (I always have Better Than Bouillon in my refrigerator)
• 8 oz. extra wide egg noodles

Directions

Heat olive oil in large pot over medium heat. Season chicken legs with salt and pepper. Add chicken to the pot, skin side down, and cook for approximately 8 minutes per side. When chicken is done, remove from pot and set aside.

Add leeks,  celery, and carrots and cook for 4-5 minutes, stirring occasionally.

Mix in herbs de provence (yes, herbs de provence already has parsley in it but I like to add a bit more) and parsley. Cook for 1-2 minutes. Pour in chicken broth and lower heat to simmer. Meanwhile, chop the chicken and add to the pot. Partially cover and cook for 20 minutes. Next, add egg noodles and cook for an additional 15 minutes. Remove from heat and let cool.

Serve and enjoy!