Chicken Noodle Soup

So, my husband wasn't feeling well and wasn't hungry to anything, so as I was grocery shopping for the week, I was inspired to make good old-fashioned chicken noodle soup.  It turned out great!  I looked up some recipes and was inspired mostly from Tyler Florence's Grandma's Chicken Noodle Soup recipe from foodnetwork.com.  I, of course had to change it up a little bit, but this is basically what I did.

Stock Ingredients:
1 whole chicken (from Nick's of Clinton, of course)
2 stalks celery (chopped roughly)
4 carrots (chopped roughly)
2 onion quartered
4 cloves garlic whole
3 bay leaves whole
crushed black pepper to taste
salt to taste
pinch of:
rosemary
parsley
garlic salt

Soup Ingredients:
2 stalks celery finely diced
4 carrots finely diced
2 onions finely diced
2 garlic cloves minced

Directions:
1) Rinse the whole chicken and place in a large pot.  Add the veggies and add water just until the ingredients are covered.
2)  Bring to a boil and simmer for 1 1/2 hours.
3)  Strain the broth and save the veggies. 
4)  Pull the chicken.  It should fall right off the bone.  Reserve the skin and bones for future use. 
5)  Put the extra veggies in a food processor for future use.
6)  Saute the finely diced veggies in butter slightly but not to the point they become mushy.
7)  Add the stock and bring to a boil.
8)  Add a hand-full of egg noodles and cook on medium heat for 5 minutes.
9)  Add the pulled chicken and serve.

I hope this recipe helps your loved ones as much as it help mine.  :-)