Dad's Chicken Noodle Soup

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 1 whole chicken
• 1 lb baby carrots (i use one small bag)
• 1 head celery
• 8 teaspoons chicken bouillon
• 8 cups water
• 1 lb egg noodles

Recipe

• 1 cook one whole chicken. i use a blue roasting pan with lid, wash the chicken, place in pan, cover, into oven at 350° for an hour. don't forget to flour the liver and cook it too, it's the best part. no need to add water or anything.
• 2 when the chicken is done, set aside to cool.
• 3 cut up a pound of carrots and boil them for 10 minutes in a saucepan,
• 4 then add six cut up stalks of celery to the boiling carrots and cook for 10 minutes longer.
• 5 drain the vegetables and rinse with cold water. careful now, make sure the celery is a little crunchy.
• 6 start heating 8 cups of water in your large soup pot, when it boils add chicken bouillon in the proper amount and boil for a few minutes. then set soup pot off heat.
• 7 add the cut up chicken meat that has been separated from the bones, and skin and other littly icky chicken parts.
• 8 the chicken left over stuff then gets boiled for 10 minutes in a small saucepan with about 4 cups of water to leech out the true essence of chicken. that part isn't really necessary, but it tastes better when you do that step.
• 9 the cooled carrots and celery are now added to the soup pot.
• 10 boil a 1 pound package of egg noodles, don't cook too long, al dente is the goal. rinse in cold water and into the soup pot.
• 11 by now the chicken parts are boiled, pour through a strainer and when the liquid cools some, the fat will rise to the top. skim that off, and add that last 2 cups or so of liquid to the soup pot.
• 12 that's about it. there's enough salt from the bouillon, i guess you could do herbs if you know about that, but i just let it cool a litle while and into the fridge. we microwave it to reheat, it's gone in 2 days. it feels healthy. bon appetite.