Chicken Soup can cure a soul! There is just something about having fresh homemade Chicken soup on a rainy day, feeling kind of lousy day, or a cold snowy day. Mmm, the smell can just take me away . . .
Chicken Noodle Soup
1 family size pack of chicken wings
3 bay leaves
1 lb. carrots (cleaned and cut into coin size pieces)
1 Medium sized onion (half to be put in with chicken pieces and other half with the rest of the veggies)
½ stalk celery (cleaned and cut into pieces)
16 – 32 oz. Chicken Stock
In a large pot place the bay leaves, chicken (NOT frozen), and ½ onion (medium sized slices) in water so the entire amount of chicken is submerged in the water. Add a teaspoon of salt and 1/2 teaspoon pepper. Allow this to boil.
Boil until the chicken is almost falling off of the bone. When finished remove the chicken and allow to cool on the side. Once cooled, you will shred the chicken from the bone. DO NOT DRAIN THE WATER. YOU WILL USE THIS SAME WATER FOR THE SOUP!!!
While the chicken is cooling add the chopped carrots, ½ stalk celery, small onion into the water. You should allow this to cook until the carrots and celery are tender. Add the Chicken stock. My Mom likes to use only ½ of the box of stock; but my Dad wishes she would use the entire amount. Depends on how much sodium your diet can take. You can always add salt to it when eating. (You tend to use more salt flavoring it yourself when eating so I would suggest using the stock)