Recipes - Chicken Noodle Soup
Channel: Ether Bunny
Date: 15/10/2017

Ingredients:
2-¼ onions
3 carrots
6 ribs celery
4-5 ½ chicken breast halves (bone in and skin on)
32 oz chicken broth
½ stick butter
2 t celery salt
1 T poultry seasoning
salt & pepper to taste
1 large or 2 small packages of Reames frozen egg noodles 


Directions:
Roughly chop 4 ribs celery, 2 onions, and 1 carrot (leaving 2 ribs of celery, 2 carrots and ¼ onion), and add to a large stock pot along with chicken, butter, celery salt, poultry seasoning, salt, pepper, and chicken broth.  Add enough water to cover everything in the pot.

Cover and simmer, stirring occasionally, for 2 hours, or until the chicken is falling off the bone.

While the stock is simmering, cook the noodles according to the directions on the package, but leave them slightly underdone.  Dice the remaining celery and onion and shred or dice (your preference) the remaining carrots.

When the chicken is finished cooking, strain broth into stock pot (not down the drain).  Discard the cooked vegetables.  Remove the chicken and shred or chop (your preference) it, discarding the bones and skin.

Add the shredded chicken and uncooked shredded/diced vegetables to the broth and simmer for 10-15 minutes to slightly soften the vegetables.

Add the cooked noodles to the stock and simmer for a few more minutes.

Serve with hearty bread.


Notes:
• If you don't have enough liquid you can add some water until the soup is the right consistency.
• You can also add a little cream or milk for a creamier soup.
• You can substitute dry egg noodles if you don’t like the thicker frozen egg noodles.



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