This is Handy For This Week! Today Is National Chicken Soup Day!

Here we are in North Dakota and this early cold snap has the area feeling more like January! Never the less, rejoice because today is National Chicken Soup Day!

In observance of National Chicken Soup Day, I think we all have our favorite chicken soup recipe. Some like noodles and then some like rice. Here is my favorite chicken soup recipe.

Get your favorite big soup pot to make this pot of hot heaven!

Coat the bottom with Pam or olive oil.

Add your favorite veggies. I like to onion, garlic, sliced carrots, celery, potatoes and corn. These items can be frozen or fresh. Thyme and bay leaf if you're into that type of thing. Add the items together at the bottom of the greased pot.

Stir for about 6-10 minutes, until soft but not brown. Be sure not to over cook.

Add chicken stock. The amount depends on how much soup you want to make. I normally cook a full pot and freeze the left overs. You can use boxed or canned stock or broth or make your own. Bring to a boil.

Reduce heat and add chicken. I normally use 3-5 pounds of chicken breast, thawed. At this point, if you want noodles or rice, this would be the time to add it. I prefer not to add noodles or rice and use more sliced potatoes. It depends on what you and your family enjoys most. I sometimes add noodles a day or two later when reheating the left over soup.

Simmer for about 30-45 minutes until chicken is fully cooked. Being as I cut up the chicken breast into chunks, it cooks in about 20-30 minutes.

Sprinkle with chopped parsley before serving.

Get your favorite bowl and crackers and enjoy in front the fireplace or in your favorite chair.

Depending on how large your family is, you are sure to have leftovers. After a day or two in the refrigerator, you can store in individual servings and freeze and you'll have a quick hot homemade soup for the rest of the cold Bismarck winters.