Lazy from two weeks at home with the family, lethargic from too much rich, indulgent food, vaguely ill from too many holiday beverages and lolling about the house in a state of half-hibernation (it's awfully damn cold outside!) I can think of no better comfort food than chicken noodle soup.
My homemade chicken noodle soup is epic - hearty, healthy, delicious and a whole meal in itself. I make an enormous batch almost every week in the winter (there are a lot of us in this house!)
Unfortunately, I'm not much of a recipe kind of cook - more the eyeballing and tasting kind - but here goes:
Hearty Winter Chicken Soup
Make your own chicken stock by boiling a full pot of water with a saved chicken carcass, onion, celery, salt and pepper for 30 minutes, then reducing to a simmer for 8 hours.
Sieve solids from stock, add liquid to fresh pot (the largest pot you have!)
2 or 3 cups chicken breast (with skin is fine - remove the skin and chop extra finely)
3 large carrots
3 large celery stalks
2 large onions
1 large tomato
Finely chop and add to liquid:
1 cup spinach
2 tbsp. fresh basil
2 tbsp. fresh parsley
2 tbsp. fresh rosemary
Add to liquid:
2 tbsp. ground pepper
2 tbsp. sea salt
1 tbsp. mustard seed
Cook 2 cups whole wheat spaghetti noodles as you normally would; drain water and add noodles to soup liquid.
Top up pot to top with water.
Cook soup, covered, on low for several hours.