Homemade Chicken Noodle Soup

It's been a pretty mild January for Tennessee.  The flurries today made me wish for chicken soup to warm by bones.  So I came home and I warmed me up a bowl of this yummy stuff.

I usually make a very large pot of this soup just like the vegetable soup.  I separate it into servings and freeze it for later.



Ingredients:

1 bag of whole wheat egg noodles
1 box of low sodium chicken stock
4 carrots, (Peeled and sliced into 1/4" rounds)
4 celery ribs, ( cut into 1/4 slices)
1 yellow onion, peeled and cut into slices
4 large boneless, skinless chicken breasts
8-10 quart stock pot
salt, pepper, garlic powder, and onion powder (all to taste)

Directions:
Place chicken breasts into your stock pot and add water until chicken is covered.  Salt the water to flavor.  Then boil the chicken on medium-high until done.  While chicken is cooking, slice your carrots, celery, and onions and set aside.  In a separate pan cook egg noodles according to package directions. Do not cook the noodles with the soup because they will over cook and be mushy.  When the chicken is done cooking, pull them from the water and let them cool.  (I strain the broth that I cooked my chicken in to get rid of any fat that has settled into the pan, but this is optional).  While you are waiting for your chicken to cool, add the chicken stock, the sliced vegetables, and all the spices to your chicken broth. (If I had to guess on the spices, I would say that I normally use 1-2 Tablespoons of each) Reduce heat to simmer.  After your chicken has cooled, cut it into chunks and add it back the stock pot.  Last, add the cooked noodles to the stock pot and continue to let it simmer 10-15 more minutes allowing all of the flavors to marry. Enjoy!