A mom can’t ever go wrong with chicken noodle soup! Chicken noodle soup is a perennial favorite; it’s a dish that no child (or grown adult) can resist. The dish that moms tend to make when their kids are a little under the weather, chicken noodle soup is also great served on rainy days and practically any occasion.

2 large boneless, skinless chicken breasts (about 1 pound)
1 small onion, finely diced
1/2 cup diced carrots
2 stalks celery, sliced (leaves included)
3 cloves of garlic, minced
4 chicken bouillon cubes
1 tsp salt
1/2 tsp pepper
8 cups water
1 tbsp dried parsley
1 1/2 cups no yolk egg noodles, uncooked

Put all ingredients save for the noodles in a large saucepan. Bring the mixture to a boil and then lower heat to allow soup to simmer. Stir occasionally. When the chicken are not pink anymore, turn up the heat again and bring the soup to a boil. Add in the noodles and cook the soup for another 10 minutes or until the noodles are al dente (firm but cooked). Stir frequently. Serve hot.

• The modern chickens we know today descended from the red jungle fowl from Southeast Asia and India, where they have been domesticated for no less than 4,000 years.

• There is such a job title as “chicken sexer.” What a chicken sexer does is examine chicks by hand and determine if it’s a male or female. The female chicks are kept for laying eggs. The average chicken sexer looks at 1,000 chicks an hour…that’s 80,000 chicks a day!

• The average American consumes more than 80 pounds of chicken annually. According to the National Turkey Federation, the per capita consumption of chicken in the US in 2007 was 84.9 pounds.

• The average egg laying hen produces about 255 eggs annually. The average hen needs to 4.5 pounds of feed in order to lay 12 eggs.

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