big ole bill's chicken corn noodle soup

How To Make big ole bill's chicken corn noodle soup

• 1

  Cut cloves of garlic in half crosswise. Cut carrots, celery and onion into big chunks and put in large pot with chicken
• 2

  Add all spices and herbs
• 3

  Add enough water to cover chicken
• 4

  Cover pot and bring to a boil over high heat
• 5

  Reduce heat to medium and cook 1 1/2 hours
• 6

  Remove chicken and let cool. Once cool take off bone and cut into chunks or shred
• 7

  Remove vegetables and herbs and discard. I used the carrots for dog treats!
• 8

  Cook the noodles in the broth and remove from pot saving broth
• 9

  Remove broth from pot into a container. Now at this point I refrigerated chicken, noodles and broth until the next day but you don't have to. If you do skim off the solidified fat on top of broth before using
• 10

  Heat olive oil in large pot over medium-low heat
• 11

  Add carrots, celery, onions and garlic. Cook stirring occasionally until tender, about 10 minutes
• 12

  Add the reserved broth and the box of chicken stock to pot
• 13

  Stir in the poultry seasoning and bring to a boil
• 14

  Stir in the chicken and the corn using the juice from 1 can of the whole kernel corn
• 15

  Stir in the noodles, heat until warm and top off with fresh parsley if desired
• 16

  Serve and enjoy!
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