Chicken Pot Pie Noodle Soup

TheDancingCook's Note:

This is one of those recipes that you start to make early on in the day and simmer all day, for the best flavor. Make this on a chilly day and it will warm you from head to toe. Freeze any leftovers; pull out and thaw when you get that nasty winter cold or just need a quick lunch or dinner. Even though the title states "pot pie" noodle, bow tie noodles have always been used in this soup; something I grew up with. When my mom cooks it, she will sometimes add some thin sliced diced celery and/or a peeled, whole onion to the pot, just for taste, and removes the onion prior to serving.

• Total Time: 6 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 6 hrs

Ingredients:

Servings: 8

• 1 (4 -5 lb) whole chickens , cut up
• 9 medium white potatoes , peeled and cubed
• 2 (15 ounce) cans chicken broth (regular or low sodium)
• 4 tablespoons chicken base (I use Tone's)
• pepper , to taste
• garlic salt , to taste
• 1 (16 ounce) package bow tie pasta (or pot pie, if you prefer)

Directions:

1. Place chicken in a medium to large stockpot; cover with water.
2. Bring to a boil, cover and simmer for about 2 hours to make a nice stock.
3. Meanwhile, peel and cube potatoes.
4. Reserving broth, remove chicken; cool.
5. Remove meat from bone and cut up into bite size pieces and return to the same pot with the reserved broth.
6. Add peeled, cubed potatoes.
7. Add the broth, base, pepper and garlic powder.
8. Simmer uncovered, for at least 3 hours.
9. Meanwhile, about a 30 minutes prior to serving, start to boil noodles, drain.
10. Ladle soup into bowls and add cooked noodles.
11. Serve with warm buttered bread.