Chicken Noodle Soup

When I make homemade Chicken Noodle Soup I use a whole fryer or broiler chicken. I don't use all the meat for the soup. Once the broth has simmered several hours I allow the broth to cool enough to handle the chicken. Remove the chicken using a small colander with a handle. Take off the two breasts and use them for another meal that needs chopped chicken. The options are endless. You could make a casserole or just use it for sandwiches or for wraps. Since the chicken had simmered in the seasoned broth. . .it will be flavorful for another use. With the rest of the chicken I remove from the bones from the meat and put the meat back into the broth. If we are not eating the soup that day .. .I refrigerate the broth and then before reheating .. .I remove all the solid fat at the top of the broth.

• 1 chicken
• 2 bay leaves
• 10 peppercorns
• 1 star aniseed
• 5 cloves
• a small handful chopped parsley
• 1 teaspoon Maggi seasoning ( optional )
• salt to taste

1. Put your chicken in a soup pot and cover with water.
2. Bring to a boil and add the spices (not the parsley) which you have tied into a bit of cheesecloth.
3. Simmer for 2 -3 hours.
4. Remove from heat and take chicken off the bones when it is cool enough to handle.
5. Remove the breasts and refrigerate for another use. Remove the rest of the meat from the bones and put back into the broth.
6. Add 1 teaspoon of salt and the Maggi seasoning and parsley.
7. Simmer for 1/2 hour and taste and adjust the salt and Maggi seasoning if needed.
8. Serve the broth over cooked fine egg noodles. (Do not store leftover soup with noodles. .keep them separate)