Chicken Noodle Soup
2lb chicken-Split breasts or thighs
2oz poultry seasoning
3 bay leaves
2 oz thyme
3 tbsp. salt
3 tbsp. black pepper
8 oz celery, diced
8 oz carrots, diced
8 oz onions, diced
2 cubes chicken bouillon (optional)
8 oz-thick Pennsylvania Dutch Style Noodles
Wash chicken and put it in a large stockpot with 3 gallons water. Bring to a boil. Add poultry seasoning, thyme, and bay leaves. (Tear leaves about half way down, this gives more flavor) After chicken comes to a boil, turn down temp and simmer for 2 and half to 3 hours. The chicken is done when it is tender and comes off the bone easily. When done, take chicken out of pot with tongs and put in a strainer over sink to drain and cool. The water in the pot is for the stock. While chicken is cooling, add the celery, carrots, onions, salt and black pepper to the stock. Continue to simmer. When chicken is cooled, pick it from the bone in small pieces and add to the stock. When the vegetables are tender, and chicken is added, turn off the heat. (As an option, you can add the chicken bouillon for a bit more flavor). Add the noodles and just let them sit in the soup, they will cook within the heat of the broth. Stir occasionally to check noodles, but not too much or they may break apart. After noodles are done, the soup is ready to serve. Try it a couple of weeks after freezing portions in Tupperware bowls and the flavor will be even better.
