Chicken Noodle Soup - cooking recipe

Ingredients

6 1/2 lb. chicken breast with skin and bones
4 onions (medium to large), chopped
2 bay leaves
1/2 tsp. pepper
1 (12 oz.) pkg. medium egg noodles
4 c. carrots, sliced
4 c. celery, chopped
1/2 tsp. garlic salt
4 tsp. salt
2 Tbsp. dried parsley

Preparation

Place chicken breasts in a large pan.
Cover with water.
Cook until chicken is tender, about 1 1/2 hours.
Remove chicken from pan.
Refrigerate broth until fat comes to the top.
Discard the fat.
Remove the skin and bones from the chicken breast and discard.
Cube chicken.
Bring chicken broth to a boil.
Add carrots, celery, onions, garlic salt, bay leaves, salt, pepper, parsley and chicken.
Simmer 30 minutes.
Add noodles.
Cook 15 minutes or until noodles are tender.
This freezes well.
If soup is too thick, add additional canned chicken broth.
Add additional salt, if desired.
This recipe can be halved if you do not want to freeze.