Snowy Day!

It can't get much better then this - we just got home from snow in Vermont and now it's finally really snowing in NJ! I guess we had to go up north and bring the snow back down with us. I got to bring AJ out in her sled and Alex and I shoveled the sidewalk, walkway and driveway. Now it's time to snuggle up and watch a movie and smell the chicken noodle soup cooking - YUMMY!

Chicken Noodle Soup-
1 pack skinless chicken thighs
4 cans of chicken stock
1 bag of carrots cut into pieces
1 bag of celery cut into pieces
1 onion chopped
Palm full chopped fresh parsley
Palm full chopped fresh scallion
Dash of salt
Dash of fresh ground pepper
1/4 to 1/2 pound Pasta noodles (whatever you fancy)
Pecorino Romano grated cheese

Place chicken in pot and cover with chicken stock. Cook on high heat to a boil, then reduce heat to a simmer and cover. Cook till chicken is cooked through, tender and falling off the bone (about a half hour). Remove it from the stock, remove and discard bones and dice up into pieces. Add chicken pieces, carrots, celery, onion, parsley, scallions, salt & pepper to the stock you cooked the chicken in and cook till vegetables are tender. Add pasta about 20 minutes before serving so it doesn't absorb too much of the liquid. Serve in a bowl with grated Pecorino Romano cheese on top.