I make Chicken soup quite often. My family loves it. My soup is very flavorful, and delicious. It has just the right amount of seasoning. It is far from bland. I make a large pot and freeze the left overs. Serve with some crusty bread and dig in. Enjoy!
1Skin the thighs. Leave skin on drum sticks. It is easier to skin thighs. You want some skin for flavor. Place in a large pot. Pour water over the chicken. Boil chicken on high until done. This should take about 30-45 minutes after it reaches the boiling point.
2Remove chicken from pot. I usually cover the chicken with cold water to cool it down. Pull meat from bones. Skim about 1/4 cup of chicken fat from top of pot of broth and discard. Place some pf pulled chicken meat back in to pot. Discard chicken skin. Place 3 drum stick bones back in to pot of broth. Discard the rest.
3Saute onion and celery in 2 tbs oil. Cook until softened. Add to pot. Add in the carrots later so they don't become mushy.
4Bring pot back up to boiling point. Stir in the rest of the ingredients. Herbs etc. continue to boil for 45 minutes. Add in carrots. Boil until carrots are done. ( pierce with a fork to test tenderness. )Remove bones.
5Cook egg noodles. Place some egg noodles in a bowl. Add some more of the chicken you cooked. Spoon soup over noodles to serve. I like my soup served with crusty Italian bread and butter.