Chicken Noodle Soup

This is the best option for chicken noodle soup. A can is just not as good. It's a great way to take care of your sickly loved ones. The longer you cook your base the better your soup.

Ingredients

8c chicken stock
3 Chicken breast or remains of Roasted chicken
1c carrots
1/2 onion
1c celery
2 cloves garlic
Salt and Pepper to taste
Small or Med Egg noodles

Method
To make broth boil the remains of a roasted chicken in water, with onion, salt, pepper, parsleyand bullion cubes. After you bring it to a boil simmer for 4hours. Strain broth from chicken, saving broth. Separate any meat from chicken add to the broth, add chicken breast to broth and cook for 1 hour. Saute onion garlic and celery in pan, add to soup with carrots and cook until carrots are tender. Adjust seasonings. You may want to add some bullion to the broth for more flavor.

*Add desired amount of noodles, or rice to soup cook until tender.
I cook the soup omitting the noodles and keep leftovers without the noodles. When I make leftovers I cook noodles to serve.