Serve to warm your soul
Original recipe yields
Approximately 7-1½ cup servings
Cooking day instructions
Combine chicken and water. Bring to a boil; reduce heat. Cover and simmer 15 minutes. Skim surface of broth if necessary. Add bouillon granules, ½ cup onion, salt, pepper, and bay leaf. Cover; simmer 35–45 minutes or until chicken is tender. Remove chicken from broth.
Bone chicken and cut up. Skim fat from broth. Return chicken and stir in celery, carrots, and ¼ cup onion. Bring to a boil; reduce heat. Cover and simmer 15 minutes or until carrots are desired tenderness. Soup may be frozen in gallon bags after cooling, using the freezer bag method.
Serving day instructions
Thaw soup until slushy. Place in saucepan. Remove bay leaf and bring to a boil. Drop noodles into boiling soup. Cook uncovered for 5–10 minutes or until noodles are tender.