Chicken Soup

• 1 Whole chicken approx. 3 to 5lbs.
• 16-18 cups water (enough to cover chicken in large pot)
• 4 tsp. salt
• 5 onions-I use brown or white-
• cut in large chunks
• 4 stalks of celery with leaves
• cut in large chunks
• 2 bay leaves
• 2 garlic cloves
• 1 tsp. dried thyme(optional)
• 2 chicken bouillon cubes
• pepper to taste
• Carrots
• Noodles
• Grated Romano cheese

1. In large pot simmer chicken and rest of ingredients for approx 3 hrs. until chicken pulls away from the bones easily and vegetable are very soft.
2. Remove chicken when soup cool enough, and remove chicken from bones. Discard skin and bones. Strain cooled vegetable in a colander or large strainer, pushing on the softened vegetables.
3. Remove bay leaves
4. After completely cool freeze portions in plastic containers
5. You can cut this recipe in half if needed. Use a chicken approx. 3 lbs. and use water to cover.
6. You can experiment with it, to your taste.

chicken, water, salt, onions, chunks, stalks of celery, chunks, bay leaves, garlic, chicken bouillon cubes, pepper, carrots, noodles, romano cheese

Taken from www.epicurious.com/recipes/member/views/chicken-soup-50057672 (may not work)