Chicken Noodle Soup

Angie Soto

subheading: For the Chicken Stock:

5 lbs Chicken Drumsticks or Bone-in Thighs

1 large Onion, halved

Salt to taste

subheading: For the Chicken Soup:

5 Chopped Celery Sticks

4-8 oz. Carrot Chips or Sliced carrots

1 TB Minced Garlic

1 large Chopped Onion

10 oz. Extra Wide Egg Noodles

1 c. White Rice

2 teaspoon Parsley Flakes

1 teaspoon Thyme

1 teaspoon Marjoram Leaves

1 teaspoon Rubbed Sage

Black Pepper to taste

Salt to taste

Olive Oil

In a stock pot, bring your chicken to boil adding one large onion halved, one carrot halved, one celery stick halved, and salt to taste. Reduce to a simmer and simmer for 2 to 3 hours.

Remove the chicken to cool and shred.

In a separate pot, sweat chopped onion, celery, carrots and garlic until onions are translucent. Add the stock to the veggies and return to simmer. Add rice and simmer for about 10 minutes. Add egg noodles, about teaspoon of each of the herbs and black pepper. Simmer for another 8 to 10 minutes. Taste for salt, and add as needed. Add the shredded chicken and let it warm through. Serve.

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