Real Chicken Soup

There is nothing quite like homemade chicken soup. And it is easier than you think! I have most of these ingredients on hand and you probably do too, so there is little shopping to do. Remove excess skin and fat from all pieces of one whole cut up chicken and place them in a large stock pot. Pour 1.5 gallons of COLD water over them and set burner to medium low. Add 2 celery stalks (the whole piece, even the tops), 2 carrots, 1 whole onion quartered, 4 garlic cloves halved, 10 peppercorns, and 3 bay leaves. Just throw it all in without peeling the carrots, onion or garlic - quick and easy - it's all good! Let it simmer at a slow boil for an hour (or two for more intense flavor). Skim any foam off the top with a slotted spoon. Pull out the chicken pieces and reserve. Strain out the broth and throw all the solids away. Return broth to clean stock pot. Peel and slice 2 large carrots and chop 1 celery stalk and add to broth. Cook about 20 minutes at slow boil. During that time, pull all the chicken meat off the bones and add to soup. Add salt to taste. This is where you can make your soup much healthier than the canned variety. Add just enough to help the flavor not overpower it. Try sea salt for a less iron-y taste. Add 2-3 tablespoons minced fresh parsley. Fresh parsley adds great homemade flavor. Then add about approx 4 -6 oz. noodles and cook just until tender. Your soup is ready to enjoy and you have made enough to share or save! Now you can tell your friends you made it from scratch. Isn't amazing what a pot of boiling water can make?