Chicken Noodle Soup
One whole chicken or the equivalent in chicken pieces
Seasonings of choice: seasoning salt, garlic salt, course pepper, dried parsley
2-3 chicken bouillon cubes
1 tbsp. jarred minced garlic
8-oz. egg noodles
3 green onions, thinly sliced
Fill a large stockpot about 2/3 of the way with cold water. Sprinkle in your seasonings of choice. Drop in the bouillon cubes and the minced garlic. Bring to a boil. Add the chicken. Cover and cook until chicken is fully cooked. Cooking time will depend on what type of chicken you use. Once the chicken is done, allow to cool then remove chicken from the bones. Before adding the chicken back to the stockpot, taste the broth to see if the seasonings need adjustments. Return the chicken to the pot and bring the soup to a rapid boil. Add the noodles and cook until tender. Sprinkle with green onions.
I just pull the chicken from the bones, no need to chop.
I don't know about you, but I'm feeling better already.