From scratch the long way! Deep rich chicken flavor, perfect for the flu season! Chicken soup is medicine, right?

Chicken broth:

4-5 Lb chicken
2 onions cut in half
3 stalks celery with the leaves on rough chop
1 green bell pepper rough chop
a bunch of carrots rough chopped
a few cloves garlic mashed
1 - 32 oz can chicken stock
Water
S & P
bay leaves
Spices ( I used some tarragon, thyme, basil, and majoram, use whatever flavors you like)

Put the whole chicken in a stock pot, add the veggies.
Add the stock and enough water to cover by an inch.
Add S & P and spices.
Heat on high to a boil, reduce heat to a simmer and cook for 45 minutes or untill chicken is cooked.
Take out chicken and let cool for a few minutes.
Pick off al the meat and add the bones back into the stock pot.
Simmer for about 1.5 - 2 hours.
Skim foam and fat off top
Strain all the crap out of the stock pot and put into another pot, put back on burner on simmer.

Chicken Soup:
1 onion diced
1 bell pepper diced
2 stalks celery diced
a bunch of carrots diced
Cook on simmer for abou 1/2 hour to 45 mins till veggies are cooked.
Skim any fat off top 9if you are not going to use it right away,after overnight in the fridge it will be easy to skim the fat off the top)
Add shredded shicken and let heat back up for 15 minutes.

In a separate pot cook noodle or whatever kind of pasta you want ( I am using little pasta stars)
Cook as directed on package.
If you cook the noodles or pasta in the stock, they will soak up too much broth.

Put some cooked noodles in a bowl and add soup on top and bingo the best home made chicken soup there is!

Getting started



get the water, broth and spices in there



Ready to strain



Lookin like chicken soup!



Little stars!



A bowl-O-soup!