Chicken Noodle Soup

Recipe:

Take your chicken and put it in a roasting pan with 3 carrots, 3 celery stalks, and 1 large onion roughly chopped.  Season the chicken with salt and roast at 400 degrees for 45 minutes.

Meanwhile chop 3 carrots, 2 celery stalks, and 1 onion for the soup.  

Remove the roasted chicken and let cool.  Once cool, pick off all the meat from the breast and thighs and set aside.  Return the carcass to a stock bowl along with the roasting veggies and 2-3 bay leaves.   Cover with 2 quarts of water and simmer covered for 2-3 hours.  Skim off the foam and fat if you wish as it cooks.   

Strain the broth into another pan and set it aside.  In a soup pot, sweat the Carrot, Celery, and Onion for 10 minutes.  Add the Chicken broth and Chicken meat to the pot.  Add 4oz of Noodles (whatever kind you want, just try to hit the 4oz mark).  

Season the finished soup with Thyme, Garlic Powder, Salt, and Pepper.  

Let the soup simmer for 10 minutes or until the noodles are soft.  

Broth Ingredients:
Roasted Chicken Carcass
3 Carrots Chopped
3 Celery Stalks Chopped
1 Onion Quartered
2-3 bay leaves
optional: Garlic Cloves

Soup:
2 quarts Chicken Broth
3 Carrots Chopped
2 Celery Stalks Chopped
1 Onion Chopped
Breast and Thigh meat from a Roasted Chicken