The Best Chicken Noodle Soup

I've been making this soup for years. It's simple but so good. In the past, I Always used a whole raw chicken, but lately I've been buying the rotisserie chickens in the grocery store. The ones from Sam's Club are the very best. My husband and I have a nice chicken dinner using half of it, then I use the remaining chicken to make a pot of soup. Yummy! Nothing like good Jewish penicillin!

• Ready In: 2 hrs 30 mins
• Serves: 12-16

Ingredients

• 1  whole chicken
• 1  lb carrot
• 2  onions
• 3  stalks celery
• 1⁄4 cup peppercorn
• 1  teaspoon salt (or to taste)
• 3  chicken bouillon cubes
• 1 (10 ounce) bag  frozen peas
• 1 (6 ounce) bag  egg noodles

Directions

1. Place your chicken in a stock pot and cover with salt and peppercorns.
2. Add 1 carrot cut in half, 1 onion cut in half, and 1 stalk of celery, cut in half.
3. Cover with water and bring to a boil. Put lid on pan and let the broth simmer until the chicken is falling apart from the bones. Take off stove to cool and with a large spoon with holes, remove the chicken, bones, and the veggies.
4. Discard veggies and take all the chicken meat off the bones. Put chicken meat back in pot.
5. I refrigerate the stock in the pot and then remove all the grease that has accumulated on top. This is an optional step. I like to do it this way and generally refrigerate it overnight and then finish it.
6. Slice remaining carrots, celery and chop onions. Place in broth, add bouillon cubes and simmer over med heat until you veggies are softened.
7. Add frozen peas.
8. In a separate pot, cook your noodles, drain and add to the soup.
9. At this point, adjust seasonings, i.e., add salt/pepper and/or more chicken cubes.
10. Enjoy!