Home-made Chicken Noodle Soup

• 5 or 6 split breasts of chicken with the bone and skin (for a 6qt. pot)
• 3 large stalks of celery, chopped
• 4 large carrots, sliced
• 1/2 of a large sweet onion, diced
• 2 Knorr chicken bullion cubes
• 4 cloves of garlic, diced
• Salt and pepper to taste
• 1 lb. of your favorite noodle (I like bow ties)
• 1 tbsp. parsley

Fill a large 6 qt. pot with water 3/4 of the way to the top.  Bring it to a boil.  Now, add the chicken breasts and the bullion and bring it up to a boil again.  Now add the vegetables and parsley flakes and cook over med low heat till the meat is tender.  Remove meat and set aside.  Put on another pot of water and salt it for the pasta.  When it comes to a boil add your noodles and cook to aldente stage and drain and set aside.  Your chicken should be cool enough now to separate the meat from the bone and pull into chunks or dice with a knife.  Add the chicken back into the broth and add the noodles and turn it off.  Add salt and pepper to taste.  If you will not be serving the soup real soon after it is done, then wait to add the noodles till just before you serve it, or the noodles might get a little too soft.  You may want to freeze some of the soup for later use, but it must not be frozen with the noodles or they will turn to mush.  I like to use a mixture of bow tie noodles and macaroni or some other neat twisted shapes for fun.  The traditional thin soup noodle also works well.  One of my favorite dinners is Chicken noodle soup with tuna fish salad on a croissant roll with a slice of garden tomato and a crisp piece of lettuce followed by a slice of lemon pie.  Yum......who wouldn't want that?

ENJOY!!