Chicken Soup for a Cold

Ingredients

• 1 (4 lb)  skinless chicken, rinsed

• 1 teaspoon dried thyme
• 1 dried bay leaf
• 2 garlic cloves, minced
• 1 chicken bouillon cube
• salt and pepper
• 1 cup sliced celery
• 1 cup chopped carrot
• 1 cup potato, diced
• 4 ounces egg noodles
• 1/4 cup freshly chopped fresh parsley leaves, stems removed
• 2 limes, juice of

Directions

1. 1

   In a large pot add chicken, breast side down, onion, thyme, bay leaf, and garlic. Add enough water to cover; season with salt and pepper. Bring to a boil over high heat; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 45 minutes. Skim any foam that rises to the top and discard.

2. 2

   Remove chicken from pot, and let stand until cool enough to handle. Skim fat from surface of soup, if desired, and discard. Remove meat from bones; discard skin and bones. Shred meat into bite-size pieces, and return to pot.

3. 3

   Add celery, carrots, potato, egg noodles and parsley. Cook until tender, about 20 minutes. Squeeze fresh limejuice into soup and stir. Can also squeeze into individual bowls before serving.