Chicken Soup From Scratch

In a large soup stock pot combine the first 9 ingredients. Bring to boil about Medium-High Heat, then once boiling turn to low and let it do it's thing for about 2 hours covered. (If you wish to have a more intense flavor, boil uncovered for an additional 30 minutes) Once good to go, take out the chicken. Remove the bones and cartilage, and shred the rest. Set this aside for later. Strain out the remainder of the food, so you're left with just the liquid. I usually place into a bowl, and into the freezer for about an hour, so I can skim off the fat, but this is only a matter of personal preference. TO MAKE THE SOUP Now that you have your stock made it's time to get on with your soup! Here's what we're going to need: You can reintegrate the carrots and celery from stock if they are in good shape -Carrots (About 3 medium, cut into coins) -Celery (About 3 ribs, cut into thin slices) -Fresh Parsley (About half a bunch, leaves only) -Chicken (From stock) -1/3 cup of Alphabet pasta noodles -Stock Now that you have everything set up, it's as easy as 1,2,3,4,5! 1. Bring your stock up to boil on medium-high. 2. Add your chicken and noodles. Let cook for 5 minutes. 3. Taste stock, adding salt and pepper to your liking, add veggies. 4. Bring back up to boil, then turn down to medium low. Cover and let sit for 30 minutes. 5. Pour, slurp and enjoy!