Chicken Noodle Soup

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 3 lbs bone-in chicken breasts (skin on or off - your preference)
• 1 stalk celery, leaves attached,cut in chunks
• 1 carrot, cut in chunks
• 1 onion, quartered
• 1 tablespoon seasoning salt
• 10 -12 whole black peppercorns
• 2 chicken bouillon cubes
• 4 cans cream of chicken soup, reduced fat preferred
• 1 (12 ounce) package wide egg noodles
• 1 tablespoon minced onion
• dried parsley, to taste
• additional seasoning salt, to taste
• black pepper, to taste
• red pepper flakes, just a pinch,to taste

Recipe

• 1 simmer chicken, celery, carrot, onion, peppercorns and 1 t.
• 2 seasoned salt in large dutch oven, in about 4 quarts of water until chicken begins to fall apart.
• 3 remove chicken from pot; let cool.
• 4 do not discard broth.
• 5 remove skin and bones from chicken and discard; shred meat into bite-sized pieces.
• 6 set aside.
• 7 strain the veggies from the broth, pressing as much of the liquid from them as possible, through the strainer, back into the pot.
• 8 bring broth to a boil.
• 9 cook noodles in boiling broth for 6 minutes.
• 10 lower heat, and add bouillon cubes, stirring to mix well.
• 11 add undiluted chicken soup, stirring gently to dissolve lumps, but try not to break noodles too much.
• 12 add the shredded chicken, minced onion, and remaining seasonings to taste.