Hello Mary Lu

Mary Lu's Kick Ass Chicken Soup
(Normal Pot Size: I revised and made this recipe tonight, to use 1 chicken and a smaller pot.)

Ingredients:
1 Roaster Chicken from the Deli, Garlic or plain Roasted is fine. BBQ and Lemon Herb no way.
2 64 oz containers of Chicken Stock (and equal amounts of water)
1-2 cups of sliced carrots (depends on how you like them)
1 medium 3-4 inch turnip or parsnip chopped 1/2-2/3 inch cubed
2- 2 1/2 cups of chopped celery
1 medium 3-4 inch white onion, chopped fine
2-4 cloves of fresh garlic minced, or 2 tablespoons minced garlic
1-2 Bay Leaves
1/2 cup of celery and parsley leaves chopped fine
1 12 oz bag of egg noodles - pick the type you like

Optional: One bottle of white wine and one loaf of French Bread.

Procedure:
1. Pour 1 and 1/2 cans of chicken stock and equal amounts of water in a large stock pot. You are going to need a pot with a lid of at least 6 quarts or more. Turn on the heat and bring to a simmer.

2. While you're waiting for the stock to simmer, clean and chop all fresh veggies and garlic, then add to stock with the bay leaves-- EXCEPT the chopped Parsley & Celery Leaves. Toss it all in the pot, and simmer with lid on for 45 minutes.

3. While your waiting for the veggies to simmer, de-bone chicken and rough cut into 1/2-3/4" cubes. You will need a minimum of 3 cups or more depending on how meaty you want it.

4. Note: You can use the skin for flavor, However if your latest Cholesterol test was over 190-200, leave them out. If you use the skin, you will need to fish the skin out , along with the bay leaves before you serve it.

5. Stir in the Chicken, and parsley/celery leaves, season to taste and put the lid back on to simmer for another 30-45 minutes.

6. Add the remaining chicken stock and bring back to a simmer before you add the noodles, and cook until the noodles are done.

7. Turn off the pot and allow to rest for 20-30 minutes before serving, as it will be too hot to eat.

8. Serve in big bowls with warm French Bread and a glass of wine. Enjoy!

Options: In place of noodles you can add eat the soup plain as a chicken vegetable, or add 1 1/2 cups of rice and cook until the rice is done for Chicken Rice Soup. Soup can be frozen without noodles or rice, and reheated later.