Quick and Easy Chicken Noodle Soup

I love living alone. That being said, when I am feeling under the weather, I do sometimes wish that there was someone around to make soup for me.

This soup came about because I had the kind of cold that makes you question life and your own existence, and my freezer - usually the repository for liquid penicillin - was understocked.

This is not the most exciting soup, but it came together fast and got the job done.

2 skin on, bone in chicken thighs

2 cups root vegetables (I used carrots and parsnips), peeled and diced

1/4 cup fresh noodles of your choice or small pasta like orzo

Salt to taste

Place the chicken thighs, skin side down in a skillet over low heat. While the fat renders and the meat starts to cook, chop your vegetables.

Add your vegetables and salt to the pan with the chicken. If using dry small pasta, add it now as well. Stir to combine with the chicken fat. Pour over two cups of water. Cover.

Raise the heat to medium and allow to simmer away for ten minutes.

Remove the two chicken thighs from the pan and add the fresh noodles, if using, and simmer, covered while you remove the skin from the chicken and chope the meat into small pieces.

Add the chciken back into the pan. Stir to combine and cook for an additional minute or two until the meat and noodles are cooked through.

Decant into a soup bowl and take this back to bed with you.