Chicken Noodle Soup


(Printable Recipe Here)

Chicken Noodle Soup #SundaySupper 
by Angie Barrett January-12-2013
Adapted from  My Catholic Kitchen's Chicken Noodle Soup

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 cubes

Instructions 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 noodles

Instructions for the Soup
Bring 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.