Chicken Noodle Soup

Today is a blustery day in the Big O so soup is the order of the day. I am exhausted from shopping, the tile guy here installing a new shower and just in general. Although I have been off the last 2 days for a four day weekend, I haven't gotten a proper amount of rest and fall asleep each night around 9-ish. I painted a canvas for Nick while Brenda was showering yesterday and he seems to be pleased with it but has only seen it in photos. He and Brooke will come over tonight to take a look.



So the soup is your basic Chicken Noodle. No meatballs or tortellini in this one. So to start:

1 Quart of water
1 med onion, unpeeled and cut in half
1 head of garlic cut in half
2 carrots
2 celery stalks
2 bay leaves
1 tbs Thyme leaves
1 tub of Knorr's chicken stock concentrate
a palm full of peppercorns
3-4 chicken breasts, bone in, skin on ( I used the saved wing tips also)
1 carton of chicken stock
1 package Reame's Frozen Egg Noodles
2 carrots diced
1 med onion diced
3 stalks celery diced

Bring the first 9 ingredients to a simmer until the chicken breasts are cooked through. About 30-40 minutes. This was good time to use up some of the wings tips I have been saving from the glut of chicken wings I had been making.

Strain the broth and set aside. I put a little butter in the stock pot and added my diced veggies for a few minutes, then added the strained broth back to the pot. I added an extra carton of chicken stock since I had a few extra mouths to feed. Taste now to add some salt. I like to wait since there is so much salt in the concentrate and pre -packaged stock. Shred to chicken and add it to the pot. Simmer till veggies are tender then bring to a boil and add the noodles. Cook till they float. Now, it's soup.