Shelley Edwards Photography » ...because you're unique

Today was a snowday and I am cooking my BFF’s famous Chicken Noodle Soup! OMG – it smells delicious.

I’m sure she won’t mind me sharing her recipe – here it is:

1 whole chicken
3-4 stalks celery chopped
1 small onion chopped or 1-2 Tbsp dried onion
2 Tbsp Parsley
1/2 tsp celery seed
1 small bag baby carrots sliced up or 3-4 carrots sliced
3-4 Tbsp chicken bullion (I use Knorr Caldo de Pollo)
(Could probably sub 8 cubes)
2 packages Reames frozen egg noodles (Heid makes her own because she’s cool like that – I am using Skinner noodles)
Salt & Pepper to taste
Water…maybe 12 cups?

In large pot I put in the chicken and cover with water plus several inches over the bird. I add all the rest of the ingredients except the noodles& salt. Bring to a boil and let it cook til the chicken is done (an hour? meat should be pulling away from bone on leg) I take chicken out and de-bone and shred up when cool enough. Meanwhile I add the noodles and let soup continue to cook on medium. Add chicken back in and simmer about 20 minutes. At that point I add more salt if needed (I taste) or water if it is too thick. I add more bullion if needed…I do this part by taste. Serve with crackers. : )