Chicken Noodle Soup

I like to use the broiled chicken from Costco, cause I use the bones, skin and all of the drippings from the pan in the soup.  Well, I cook the bones/skin for a couple of hours, then it goes in the garbage, but it adds great flavor to the soup.  And just so you know, cooking the bones also adds glutamine which, as I have been told, has healing qualities (maybe part of why we crave it when we are sick).  Sorry to add, that I can't tell you exact measurements- I just dump stuff in!

From the kitchen of:  

Marilyn Groneman

INGREDIENTS:

• 1 cooked chicken breast, diced large and set aside to add last

• water and the broth from the chicken that you simmered (or just chicken broth from the store)

• grated carrots

• 1 T plus of dried onion

• celery leaves, or diced celery (I always save and dry my celery leaves on a cookie sheet above the fridge.  They dry fast and helps make great soups when you don't have the fresh stuff)

• 2-3 pickled garlic and  Little of the pickle juice, or just garlic if you don't have that.

• garlic salt

• Thyme leaves

• parsley

• Poultry seasoning or sage

• Emerils essence (in spice section) this is good, but not for me!

• Celery salt

• Artichoke Hearts and juice

• Salt and pepper to taste

• noodles (if your feeling ambitious, the homemade spatzle works in this too)

INSTRUCTIONS:

1. Simmer the herbs carrots (I will do this with the chicken carcass in there and then just fish it out), in broth on low for an hour or so.  If you don't mind the non breast meat, I put meat off the bones in the soup...but only mine...Kim has issues...

2. Cook the noodles in the broth, and then add the chicken and serve.

MAKES: