Chicken Noodle Soup

Just getting over the stomach flu and haven't kept anything down for 36 hours and I need something good, so I remembered making this awhile back and it's cooking on the stove right now.
Smells SO GOOD.

Chicken Noodle Soup

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Recipe type: soup

Author: Sweet Tea & Taters

Ingredients

• 2-1/2 – 3 lbs. chicken (I use half thighs and half drumsticks. Dark meat is better to use because it is not as dry as white meat).
• 14 cups water (approx.)
• 1 med. Onion cut into wedges
• 2 bay leaves
• 2 tsp. salt
• ½ tsp. pepper
• 1 cup sliced carrots
• 1 cup sliced celery
• 2 tbsp. chicken-flavored instant Bouillon
• 1 tsp. basil leaves (dry)
• 1 tsp. parsley flakes (dry)
• ½ of a 1 lb. pkg Egg Noodles, uncooked

Instructions

1. In a dutch oven combine chicken, water, onion, bay leaves, salt and pepper. Bring to a boil. Reduce heat, simmer, covered until chicken is tender (about 45 mins.). Remove chicken, cool slightly. Remove and discard skin and bones. Cut meat into bite-size pieces. With slotted spoon, remove onion and bay leaves. Skim fat from broth. Add chicken, carrots, celery, bouillon, basil and parsley to broth. Bring to boil. Reduce heat, simmer, covered until carrots are tender—about 10 mins. Add noodles and simmer until noodles are tender—about 10-15 mins. stirring occasionally. May be frozen.

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