Good Old Fashion Chicken Noodle Soup

After promising way last week I am finally posting my chicken noodle soup recipe! It is so easy peasy but oh so good on cold days like we have been having lately. It is perfect too for days when you and you loved ones are home safe and sound and you are sewing/crafting up a storm:)

Ingredients
6 chicken legs
6 thighs
5 large carrots
5 celery stocks
1 large yellow onion
2 Knorrs Chicken Boullion Cubes~I've used other but Knorrs is the best!!!!!!
1/2 package of thin egg noodles
2 Bay Leafs
1Tablespoon of Sage
Smigden of sea salt
Water

Put the thighs and legs into a big stock pot and cover with water, about an extra inch covering. Bring to a boil and then add the bay leaf, sage, and sea salt. Reduce to a low-medium boil for appoximately 25 minutes. ** Now I know that chicken breast are a healthier pick but for this soup thighs and legs IMHO works the best **

Meanwhile, dice the carrots and onions. Slice the celery, include the yummy leaves too. These bring such great flavor.

After boiling the chicken for 25 minutes put the chicken in a strainer in the kitchen sink. Let these cool for about 15 minutes. De-skin and de-bone putting the meat into back into the stock pot. You should still have in the stock pot the water/broth made from boiling the chicken. Add the celery, carrots, and onions. Add 4-5 cups of water. This should cover everything up real good and give plenty extra water.

Add the 2nd Bay Leaf and 2 Knorr Boullion Cubes. Bring to a boil and when there bring back down to a simmer for 30 minutes.

Bring back to a hard boil so that you can add the noodles. Add noodles according to how many you like to have. I know this might sound strange but Mr. hugs and kisses like a thicker soup and I love a brothier soup. Bring to a medium boil for approximately 7 minutes.

Wha-la its all ready!!!!!! Serve with a warm hardy crusty bread.

I hope you enjoy...let me know if you make it - k?