Homemade Chicken Noodle Soup


4 quarts of chicken stock (homemade or store bought)

1/2 pound of bacon, cut in pieces and cooked to your desired crispness and drained

1 pound (or more) cooked chicken meat (rotisserie chickens work great for this), chopped or shredded

1- 1 pound package of dried egg noodles (frozen egg noodles work great too)

1 large onion, peeled and diced

4-5 carrots, peeled and diced

3-4 ribs of celery, diced

2 tablespoons butter

2 bay leaves

1 tablespoon kosher salt

2 teaspoons fresh cracked black pepper

 -In a large skillet, melt the butter. Then add, and lightly saute the carrots, onion and celery for about 5 minutes over medium heat.

-Add in the cooked bacon and the chicken meat and continue to cook an additional few moments until a bit more fat is rendered from the bacon.

-Transfer this mixture to a large stock pot and add the chicken broth.

-Add in the bay leaves, salt and pepper.

-Turn heat to medium and allow the soup to come to a low simmer.

-Continue to simmer for approximately 20 minutes for so all the flavors can meld.

-Carefully drop in the egg noodles and continue to cook until the noodles are done.

*Note - The longer the noodles sit in the broth, the more plump they will become.  I like a nice plump soup noodle, so I let them simmer longer so the broth is reduced by quite a bit.  If you like your soup with more broth, don't let your noodles sit as long in the broth before serving.

 -Remove the bay leaves and serve with warm crusty bread :)