Chicken Noodle Soup

Ingredients

1 whole chicken
4 cubes chicken bouillon
14 cups water (Divided)
1/2 lb egg noodles
1 onion
1 c. celery
1 c. carrots
2 bay leaves
1 tsp basil leaves
2tsp salt

Combine chicken with 8 cups water, add onion, bay leaves, salt and pepper in large pan. Bring to a boil until chicken comes off bones easily. Save broth. Debone the chicken and put meat in broth, add the remaining ingredients (add more or less vegetables to taste) except noodles and let simmer on low heat for several hours, stirring occasionally. Add noodles about 1/2 hour before serving. Cook until noodles are tender. Leftover can be frozen.


Recipe from Audrey Schepler