In honor of all the sickies out there, especially Denny, here is my Self-Pity Chicken Soup recipe. It is very delicious.

SELF-PITY CHICKEN SOUP

1 package chicken parts (thighs, legs, breast halves; whatever you like, just make sure it’s bone-in)
2 large yellow onions
2 bay leaves
4 or 5 whole peppercorns
2 regular carrots, or a handful of baby carrots
several cloves of garlic
1 package frozen egg noodles
salt
hot sauce (such as Louisiana Hot Sauce or Tabasco)

Procedure:

1. Fill a large pot about 2/3 of the way with water
2. Cut the ends off the onions to get rid of any dirt. Cut the onions in half. Leave the skin on.
3. Cut off the tough ends of the garlic, but keep the skin on.
4. Put the chicken, garlic, onions, bay leaves, carrots, and peppercorns into the water. Bring to a boil.
5. Reduce heat to a strong simmer, but try not to let it boil. If it boils for very long, the fat will emulsify, and that is gross. Simmer for about 40 minutes.
6. Remove the chicken parts and let them cool. Take the meat off the bones, cut it into small pieces, and set it aside. Put the bones back in the soup.
7. Simmer for another 2 hours or so, for a total simmering time of about 3 hours.
8. Strain the stock. Skim as much of the fat off as you can. If you have time, refrigerate overnight.
9. Remove any remaining fat. Bring the de-fatted stock to a boil.
10. Add the noodles and boil for about 20 minutes, or until they are tender. Put in the chicken. Add salt and hot sauce to taste.