Chicken Soup

Here is what I do to make "homemade" chicken soup.

Kelly's Chicken Soup

4 Boneless Skinless Chicken Breasts
1 onion, halved
1 stalk celery, chopped
1 tsp. salt (you can add more later...)
1/2 tsp. pepper (you can add more...)
1 bay leaf

2 carrots chopped
1 cup frozen peas
Noodles- elbow, shells or bow ties as many as you like but be carefully not overload your soup!

Place chicken breasts in large pot, cover with cold water and then add another cup or so of water. Add onion, celery, salt, pepper and bay leaf. Bring to a boil. Simmer and cook for about 15-20 minutes. (Makes your house smell good too!) Remove chicken and let cool. Bring broth back up to a boil, add carrots, frozen peas and noodles. Cook according to noodle packaging.

While the noodles, etc. are cooking. Slice your chicken into small pieces. Add chicken to the broth towards the end of the noodle cook time.

Sometimes we pour half of our broth into another sauce pan and just make enough noodles for one sitting...then we put the rest of the broth in the fridge and make the rest with noodles later.

Idea taken from: Martha Phelps Stamps: The New Southern Basics Cookbook