Scarlet Queen's blog: "Recipes *As Seen on Sinfully Delicious*"

·     chicken, as much as you want in the soup

·     4 cups carrots

·     2 cups celery

·     4 tsp dried parsley

·     10 cups water or stock

·     4-5 chicken bouillon cubes

·     dried onions

·     1 24 oz bag of frozen egg noodles

I took a whole chicken and a Cornish game hen, cut them up and skinned them. I also had about 5 chicken thighs and skinned them. Put the chicken into a stock pot and used enough COLD water just to cover them. Put it on a slow boil for a few hours and skim off the scum on the top as needed. When the chicken just about falls off the bone, take it out of the broth and set aside. Strain out the little bits and pieces of stuff left in the stock. I got about 6 cups of stock.

Take the chicken and remove the meat from the bones. Peel and slice the carrots. Wash and slice the celery, except for the white bottom end. Put the stock and enough water to make 10 cups into the stock pot. Add the carrots, celery, dried parsley, and about a palm full of dried onions. Taste the broth and add bouillon cubes if needed, add chicken. Let this heat up a little and then add the frozen noodles. After you add the noodles, let the soup warm up completely. If it gets too thick add more water.