Ingredients for the Stock:
1 whole chicken
4 quarts water
2 tablespoons onion powder
3 teaspoons Italian seasoning
1 teaspoon lemon-pepper seasoning
2 tablespoons garlic powder
3 bay leaves
3 Chicken bouillon cubesInstructions for the Stock
Add all of the ingredients to a large stock pot. Bring to a boil and then reduce to a simmer. Cook for 1 to 1.5 hours or until chicken is completely cooked.Remove the cooked chicken. Strain the broth. Add strained broth back into the stock pot. Allow chicken to cool.
Remove and discard the bones, grizzle and skin. Cut chicken meat into bite size pieces. Set aside.
Ingredients for the Soup:
Chicken Broth (from above recipe)
Chicken (from above recipe)
3 stalks of celery, sliced
4 large carrots, sliced
1 bag uncooked egg noodlesInstructions for the SoupBring the chicken stock back to the boil. Add in the celery and carrots.
Cook 10 minutes or until vegetables are tender.
Add egg noodles. Cook until noodles are done, about 10 minutes. Add in Chicken. Simmer on low for 10-15 minutes.