Chicken Noodle Soup

By Claudia Henke Witt

Ingredients

2-3 lbs chicken thighs

4 med Onions, chopped and divided
4 stalks celery, cut into bite size pieces and divided
3 tea Worcestershire for Chicken
1 tea Kirkland organic no-salt seasoning
½ tea poultry seasoning
½ tea black pepper (less to taste...we like a lot of pepper in this)
½ tea celery seed
½ tea paprika
1 Tbsp. dried parsley flakes
4 Cups  low sodium chicken broth
5 carrots, peeled and cut into bite size pieces
4 cloves garlic (minced)
1 pkg old fashioned egg noodles (I use Country Pasta brand)

Method

In a large stock pot, Cover chicken with water and add 2-3 cups more water.  Chop Onions and celery add ½ to chicken and set other ½ aside in refrigerator. Add Worcestershire and spices and bring to a boil. Cover and Simmer 1-3 hours adding water only as necessary. Remove chicken and set aside to cool.  Add commercial chicken broth. 

Heat 4-6 Tablespoons avocado or olive oil in a large skillet.  Add garlic and remaining chopped onion and celery. Sautee with a generous amount of black pepper and salt (if desired) to taste. When the onions are translucent add carrots, cooking for an additional 2-3 minutes stirring often.   Add to soup mixture.

Bring soup to a  boil and add egg noodles.  Cook until noodles are soft.
Pull cooled chicken from the bones and cut into small bite size pieces.  Add back into soup.

Serves 8-10 people
I triple the recipe and cook in a large stock pot, then freeze the left overs in single serving (pint) freezer jars.