Grandma’s Chicken Noodle Soup

Place whole rinsed chicken in a large stock pot with a lid. Fill 3/4 full with water. Add 1 cup chopped onion, 1 cup chopped celery, 3-4 chicken bullion cubes.

Bring to a boil.

Reduce heat and cover pot. Cook on medium-low heat for 1 1/2 hours until chicken is completely cooked and legs are pulling away from the body of the chicken. Add water as needed and check occasionally during cooking process.

Pull frozen noodles out of freezer and leave to thaw while chicken is cooling. Allow chicken to cool for 1 hour. DO NOT THROW AWAY CHICKEN STOCK.

Remove chicken from bone and skin.

Turn heat back up under pot. Add chicken and salt and pepper to taste. Add 4-6 cups of water to the stock in the pot. Return to boil.

Add Grandma's noodles one at time so they won't stick together.

Stir, reduce heat to medium, cover, and cook for an additional 45 minutes to an hour.

Noodles should be tender and double in size. The noodles will absorb a lot of the liquids so you may need to add more water during cooking process.

Garnish with fresh chopped parsley and serve.