CHICKEN NOODLE SOUP

Chicken Noodle Soup

2 chicken breasts ~bones in.
I remove most of the flesh before boiling the bones- these I freeze for later use.
Boil those bones in about a gallon of water for several hours with:
1 large coarsly chopped onion
3 coarsly chopped stalks celery

I like to strain my broth unless the bones are very obvious.
Put the bits of chicken in the broth when you pick the bones out.
I add about 3 Tbsp of chicken base to my broth for that salty taste, and a splash of seasonings:
parsley
garlic powder or the real deal
Soul food seasoning

Add veggies.. this is the best part for me. I clean out the refrig of most any veggie that I think would be good in the soup.
Broccoli, Carrots, Potatoes, Peas, Mixed veggies, Mushrooms, or even beans.
Simmer these for at least until the veggies are softened- usually an hour or so.
In the mean time, boil a small pot of noodles.. I like the egg noodles best, but you can use any kind of noodle.
I add the noodles about 10 min before I'm ready to serve my soup.
Soup is served with saltine crackers or oyster crackers.. mmmm