It's the time of the Season for Chicken Soup

This is a slow day recipe.  The best part is fiddling with the broth, skimming slowly and ensuring a clear broth.  I end up using about 1 1/2 Tablespoons of salt and 1 Tablespoon of ground pepper for the entire pot.  Some Garlic powder and onion powder are also good additions.  But the entire soup is the vegetable broth.  DO NOT SKIP THE PARSNIPS!

                      Chicken Soup for what ails you

  1              pound  carrots -- cut crosswise into 1/2-inch pieces (I cube them)
  1              pound  parsnips -- cut crosswise into 1/2-inch pieces (again, cube them)
  1             large  onion -- cut into 1/2-inch dice (1 to 2) (1 pound)
  1            4 pound  chicken -- rinsed
                        Coarse salt and pepper                        
  2                  c  egg noodles -- optional

  1.  In a large pot, combine carrots, parsnips, onion, and chicken, breast-side down. Add enough water just to cover (about 12 cups). Season with salt. Place over high heat, and bring to a boil. Reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 60 minutes. Skim any foam that rises to the top and discard. Never cover but do turn the chicken over after about 30 minutes.
 
  2.  Remove chicken from pot, and set aside until cool enough to handle. Remove meat from bones; discarding skin and bones. Tear meat into bite-size pieces, and return to pot. Cook until heated through. Taste, and adjust for seasoning

 3.  Cook noodles separately.  Add to bowl and cover with hot chicken, broth and vegetables

the bonus is that with a light meal you can have a great dessert

                            Bourbon Pecan Pie

  1        cup  sugar
  3        tablespoons  butter -- melted
  1/2     cup  corn syrup
  3        large  eggs -- beaten
  1 1/2  cups  pecan halves (enough to cover the bottom of the pie shell)
  2        tablespoons  bourbon
  1        teaspoon vanilla
  1        pie shell -- (9-inch) unbaked

Preheat the oven to 375 degrees F.
In a medium bowl, stir together the sugar, melted butter, corn syrup, eggs,bourbon and vanilla, and stir until all ingredients are combined.  Place the nuts in the unbaked pie shell. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes at 375. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.