Chicken Noodle Soup

The past week in Ohio has been, HELL, weather wise. This winter has been mild, and not so bad, until a week ago. We dropped down in temperature to single digits; and today we hit rock bottom, below 0; -5 and snowing! I decided today would be a great day to bring homemade chicken noodle soup to y'all and then how to can it (without noodles, you cannot can noodles; that is why I cooked noodles separate from the chicken soup).

You Will Need:

Chicken Thighs {or breasts}

Celery (you want two stalks and the leaves)

2 Dried Bay Leaves 

6-8 Carrots, shredded (save the peels!) and chopped in big pieces

Half the Onion, minced

Dried Parsley, sprinkle as much or little as you want

Stock Pot

Add the chicken with salt, pepper, bay leaves, parsley into a stock pot; filled with water, over filled

Chopped celery and carrots, and place in the pot right away (leaves on celery is heeling and good for you!) Allow this to simmer for 3-4 hours, the longer the more tender your chicken, make sure to check the water level, and add more as needed! I had to refill a bunch. Be sure to season with salt really well! 

(Sorry I did not show this in pictures! OOPS!)

After your chicken is done, remove from pot, and shred with your fingers, place back in pot, and add a few more carrots. Continue to boil. While this boils, start a pot full of water, heavily salted for your noodles; as I said I cook the noodle separate therefore I can, can the soup whatever is left over and freeze the extra noodles. Once the noodles are done; I used these...

Take a ladle full of noodles, add to your bowl, and add soup on top, stir with a spoon and allow the noodles to absorb the chicken flavor for 3 minutes; salt to taste. 

Best soup ever! PROMISE! Helps heal the sick!!