Chicken Soup

Chicken Soup with carrots, celery

• Ready In: 4 hrs
• Serves: 6
• Yields: 3 100

Ingredients

• 1  whole chicken
• 4  large carrots
• 1  large onion
• 5 -7  stalks celery
• 4 -7  chicken bouillon cubes
• 2  tablespoons dry basil
• 2  teaspoons salt
• 1 (16 ounce) package  egg noodles

Directions

1. In large pot, boil whole chicken for 1 hour.
2. remove chicken from water (leave remaining water in large pot and cool chicken.
3. Add chopped onion, carrots, basil, salt bouillon cubes and celery to water in large pot.
4. Cook on medium heat.
5. Pull meat off chicken and put bite size pieces into broth.
6. Cook for 1/2 hour to 45 minutes or until carrots are tender.
7. Cook Egg Noodles according to directions.
8. Place serving of egg noodles in bowl and ladle soup on top. (Putting noodles in with the soup will make the noodles mushy.).
9. Great with crusty bread and crackers.