A snowy day calls for homemade chicken noodle soup. There's nothing better on a cold day, or when you're feeling under the weather!

I always work from this basic recipe

• 3-4 Bone-in, skin-on chicken breasts
• 1 large (16 oz) bag wide egg noodles
• 4-5 carrots
• 4-5 celery stalks
• 1 onion
• 4-5 garlic cloves
• 1 stick of butter
• salt
• pepper
• olive oil
• garlic powder
• 1 lemon, juiced
• parsley for garnish

1. Season chicken breasts with salt, pepper, garlic powder, and olive oil to taste. Place in a large glass baking dish and cook at 375 for 25-30 minutes or until completely done.
2. Shred chicken meat, reserving bones, skin, and pan drippings.
3. (If using boneless/ skinless chicken breasts, skip this step and use 1 box of pre-made chicken stock) Place chicken skin and bones in dutch oven. Deglaze the baking dish and add pan drippings to dutch oven. Add sliced onion, garlic cloves, 1 carrot, and 1 stalk of celery to dutch oven. Cover with water, bring to a boil, then let simmer for 1/2 hour. Add butter and salt and pepper to taste. 
4. Remove solids from stock mixture. Add shredded chicken and 3-4 chopped carrots and 3-4 chopped celery stalks.
5. Add egg noodles and cook at medium-high heat until the noodles are cooked to taste.
6. Add lemon juice; season to taste and add chopped parsley