Chicken Noodle Soup

Ingredients:

1 whole chicken (approx 5-6 lbs)

1 carton or 3 cans of vegetable broth

5/6 cloves of fresh garlic diced

1 onion largely diced

sliced celery-about 3/4 stalks

sliced carrots-about 4/5

nature’s seasons

1 bag of medium egg noodles

water

Rinse chicken and remove giblet bag and neck

Place chicken in a large stock pot and cover the chicken with as much water as you can but no so much that it will continually boil over

boil chicken for about 45-60 minutes

remove chicken from water/broth and set aside

add vegetable broth, and some water to fill it to a desired level, remember to leave room for the ingredients you need to add

add celery, onion, carrots garlic and seasons

allow that to cook while you bone the chicken;

I usually use about 2 1/2-3c of meat for a hearty soup, less if you don’t have a lot of broth

save the remaining chicken for pot pie or caccitini if you have enough (2C)

cut the large pieces of chicken and add it all back into the pot with your soup, cook until vegetables are tender, keeping at a boil

once vegetables are ready, add your noodles, and cut the heat to low

when the noodles are cooked, remove from heat and enjoy!