Jody Monroe's Chicken Soup (Soup)(permalink)

Ingredients:

3 or more lb. chicken breasts, with bone and skin
extra large Spanish or Texas onion, sliced
5 stalks celery, cut into chunks
3/4 lb. carrots, cut into chunks
1 bay leaf
oregano
dill
parsley
chives
Croyden House chicken bouillon

Put chicken, vegetables and bay leaf into large soup pan, fill with water to completely cover all. Bring to boil, then lower heat and simmer for 20 minutes.

Remove chicken from stock, as well as the bay leaf. Take meat off the chicken, throwing out the bones and skin. Save meat from two of the chicken breasts for the soup, cutting into bite-sized chunks. Use the rest of the meat for other recipes.

Add spices to the soup stock, as well as 2 teaspoons of the bouillon. Cook for 10 more minutes, then recheck taste. Add more bouillon or salt and pepper as needed. Before serving, add noodles which have been cooked in separate water.

This makes a large batch (6-8 quarts) of soup.

From the kitchen of Jody Monroe