Grandma Roses Chicken Noodle Soup

This is the kind of soup that warms your soul and makes you feel better even if you are not sick. My grandma Rose gave me this recipe and it is well over 100 years old. It is a staple I make every winter and keep it in bunches in my fridge for those chilly days. Please enjoy and follow instructions exactly otherwise its no good.


Grandma Roses Chicken Noodle Soup

Ingredients
4 medium carrots, cut diagonally into 1/2-inch-thick slices

4 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices 

1 large Organic Air Chilled Chicken (has to be so there is no fat to skim)

2 quarts chicken stock, recipe follows
1 package dried wide egg noodles
1 1/2 cups shredded cooked chicken

6-8 Wylers Chicken Broth Cubes
Kosher salt and freshly ground black pepper
Directions
 

Get out a huge stock pot, add the chicken after you rinse it and take out the giblets. Then add water to cover the chicken by about 2-3 inches more. Then add in all the veggies. Place on stove turn on the stove to high get a good boil on the chicken. Then turn it down to a simmer with a lid on top. Cook the chicken for 2 hours or until the bones fall out. You may need to skim the surface if you did not listen to me and got a crappy chicken.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat and place back into the pot. Add in the chicken cubes to you get the chicken broth you like best.

Cook noodles separately and never add to broth. Add to bowls individually. Store for 1 week in fridge or great in the freeze. Enjoy!!