How to Make Chicken Soup Full of Love

This is the best home made chicken noodle soup I've ever tasted. Chock full of chicken, noodles and vegetables, it will cure what ails you and keep you warm on a cold winter' s night.

Difficulty: Moderate

Instructions

Things You'll Need:

• Large, whole roasting chicken, (you can use a fryer but its a bit more fatty)
• 3 stalks celery
• 6 large carrots (or bag of baby carrots)
• 1 large, yellow onion
• 1 large, green pepper
• 1 bag frozen, green beans
• 1 bag frozen, white corn
• 2 tsp garlic power
• 2 tsp sage
• 2 tsp salt
• 1 tsp pepper
• 1 bay leaf
• 8 to 10 cups of water
• 1/2 jar of chicken boullion granules
• 1 bag large egg noodles
• 1 stock pot

1. First wash your chicken thoroughly in cold water. Make sure you do inside and out and place it in the stock pot. Then add 8 to 10 cups of water, salt and pepper, garlic powder, sage, bay leaf, celery, pepper, carrots and onion. Place on stove on high, covered and bring to a boil. Then turn down to simmer and leave it alone for about an hour.

2. When chicken falls apart, remove it from the stock pot, place on a clean board and de-bone. Cut into large, bite-size pieces and return to the stock pot.

3. Here's a time saver that even serves a purpose. Add your noodles without precooking. It not only saves you the added power/gas it takes to cook the noodles but the starch adds a bit of body to the soup. At the same time, pour in your frozen vegetables and your 1/2 bottle of chicken boullion granules. Simmer for another 20 minutes and voila - You have the best home made chicken noodle soup ever!

Tips & Warnings

• To remove excess chicken fat before serving, refrigerate the stock pot before adding your noodles, etc. When its cold, you'll be able to skim the top and remove the fat. Then return to boiling, add your frozen goodies and noodles and turn down to simmer for 20 minutes.
• Be sure to store all leftovers immediately in the refrigerator.
• You can also freeze this great soup in small, plastic containers so that you can heat a portion whenever you desire.
• Serve with a pinch of chives or freshly cut onion greens on top
• When preparing your chicken, be sure to take it right out of the fridge, into cold water and into the stock pot. Wash anything that came in contact with it to remove germs.