Chicken Noodle Soup

This is my go to recipe for when I know I'm going to be snowed in for two or more days. This is how I make it, with the brands I use, but of course adjust, substitute to your tastes. The last time I made it, it yielded 5½ quarts, so it makes about 11 two cup servings.

David Turner @cook_3005622

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Ingredients

approx 1 hr.

11 [2 c. each]

2carrots, chopped
2celery stalks, chopped
Approximately 5 white mushrooms sliced
1 1/2 cupsdiced onions
6chicken legs
32 ounceschicken bone broth
as neededWater,
1 1/2 tablespoonsMrs. Dash Garlic and Herb seasoning
8 oz.kluski egg noodles

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Steps

approx 1 hr.

1

Put oil in a sautée pan over medium heat, then add vegetables and sautée about 8 min until the onions are translucent and the mushrooms have developed a dark brown color. Remove from heat and set aside.
2

Put broth and chicken legs in an 8 qt chili pot. Add water to completely cover chicken legs if needed. Bring to a rolling boil over high heat. Cover and reduce heat to a summer and simmer 30 minutes.
3

Remove chicken from the broth and set aside to cool. Meanwhile skim of scum and fat.
4

Add the sauteed vegetables and Mrs. Dash to the broth. When chicken legs are cool enough to handle, remove the skin and discard. Remove chicken from the bone and then shred and add to the broth.
5

Add the noodles and continue simmering for 20 minutes.