Chicken Noodle Soup

 2 whole chickens, (place in a large pot filled with water on med/high heat for 60-80 minutes)

carrots, thick cuts

celery, think cuts

onions, chopped

garlic

1 pkg. egg noodles

1,  In a pan on the stove add 1 Tbsp oil and saute vegetables on low for 15 minutes.  

2.  Take skin and bones off of chicken. (can save for chicken stock) Let cool first ( can use Rotissere chicken instead)

3.  Pull off the chicken into bite size pieces. Freeze about 1/3 for another meal in a ziplock bag and put back the rest into the pot with the vegetables.

4.  In another large pot boil water with salt and cook a package of egg noodles

5.  Use cold water to drain the noodles after cooking. Put into a ziplock bag and sprinkle with olive oil. Helps to keep the noodles fresh.

6.  Add finely chopped parsley and salt/pepper to pot

7. To serve:  add noodles to the bottom of an individual soup bowl then top with the soup, sprinkle with more parsley.