Chicken Noodle Soup

• 2 large chicken breast (bone-in)
• 2 carrots (unpeeled)
• 2 celery stalks
• 1/2 white onion
• 2-3 sprigs of fresh parsley
• 1 t. garlic powder
• Wine Pairing
• 1 t. black pepper
• A couple of sprinkles of salt
• A few dashes of poultry seasoning
• Soup
• 2 cups of egg noodles
• 2 carrots (peeled & diced)
• 2 celery stalks (diced)
• 1/4 of white onion (diced)
• 2-3 low sodium bouillon cubes
• Seasonings (salt, pepper, thyme, dried parsley)
• butter (for sauteing vegetables)

1. Step 1.) In a large pot add chicken breasts, carrots, celery, onions, & parsley.
2. Step 2.) Cover with water and add in seasonings
3. Step 3.) Bring to a boil and then reduce heat, cover and simmer for 1 hour.
4. Skim off any foam that rises to the top.
5. Step 4.) When stock is done cooking, remove chicken and set aside to cool.
6. Step 5.) Strain the stock into a bowl and then transport it back into the pot and place on the range.
7. Step 6.) Add bouillon cubes and allow to completely dissolve by bringing it to a boil. Next add addition seasonings.

chicken, carrots, celery stalks, white onion, parsley, garlic, black pepper, couple of sprinkles, dashes of poultry seasoning, egg noodles, carrots, celery stalks, white onion, bouillon cubes, salt, butter

Taken from www.epicurious.com/recipes/member/views/chicken-noodle-soup-52610471 (may not work)