Homemade Chicken Noodle Soup
  • 1 - 3lb chicken (whole chicken cut in half or in pieces)
  • 2-4 whole bay leaves (2 if large or 4 if medium/small)
  • 2 c diced or sliced fresh or frozen carrots
  • 2 c diced celery (stocks and leaves)
  • ½ c butter
  • 4T chicken base
  • 1T onion powder
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 lb egg noodles (cooked and drained)
  1. Cut chicken in half or if you prefer into pieces. Rinse chicken and put into a 6 quart stock pot. Add cold water to cover and put on low flame. Add carrots, celery and onion. Simmer chicken until internal temperature reaches 165. Skim foam off chicken at it cooks. When cooked, remove chicken pieces from broth. Remove skin and bone and cut up chicken into medium sized diced pieces. Return meat back to pot with vegetable and continue to simmer. Add salt, pepper, onion powder and chicken base. Remove bay leaves. Add cooked egg noodles and butter to pot. Turn off heat under pot. Serve with biscuits or crackers.
Recipe by Sweet Mothers Kitchen at http://sweetmotherskitchen.com/chicken-noodle-soup/