Ingredients:
1 chicken, cut into parts
1 medium carrots, coarsely grated
1 teaspoon dried celery flakes
1/2 teaspoon cavender greek seasoning ( or to taste)
3 chicken bouillon cubes
1 lb wide egg noodles
4 cups water ( or more)
Directions:
Place the chicken in a large stock pot, cover with water and bring to a boil.
Reduce heat and simmer about 30 to 45 minutes, or until chicken is cooked through.
Skim impurities from the broth as needed.
Remove chicken parts from liquid and set aside to cool.
When cool enough to handle, remove the skin and bones.
Pull meat apart.
(At this point you can use whatever meat you like. I use the legs, thighs and wings in the soup and save the breast meat for other uses; but you need to simmer the whole chicken to get enough flavor in the broth).
Add the carrot, celery flakes, greek seasonings, chicken bouillon and 4 cups water to the broth.
Simmer for about 10 minutes.
Adjust seasonings to taste, add more water if you think you need it to cook the noodles.
Add the chicken.
Bring the broth to a boil and add the noodles (more or less depending on taste).
Simmer rapidly until noodles are cooked through, about 7- 10 minutes.
Serve hot.
(Note: Leftovers are good, but the noodles absorb the liquid so you may have to add more broth).
Servings: 6
Time preparation: 60 min.
Time total: 90 min.