Chicken Noodle Soup

My Mom requested I post this one... Very simple and a yummy classic.
Great for rainy/snowy weather.

The recipe takes two days - but don't let that make you not attempt it - it is easy.

Chicken Noodle Soup

First thing you need to do is go buy yourself a rottissere chicken and have a light dinner or lunch with it. Save the carcass. (If you can't buy a rottissere, bake or BBQ a whole chicken first.)

1 whole chicken carcass

1 cup sliced carrots

1 celery bunch - sliced

1/2 small onion - sliced/chopped

1 can Chicken broth

4+ cups water

1Tbsp chicken broth powder

1/2 package fresh mushrooms

1 Tbsp Dried parsley

1 large bayleaf

salt/pepper

1/2 package Lg Extra Wide Egg Noodles

Try to pick meat off the tiniest bones of the chicken then pull apart the rest and throw it all in a large pot half filled with water. Boil this for about two hours or so. Pour into a bowl and let cool before covering and refridgerating over night.

The next day - pick all the meat off the bones and toss bones. Add chicken, onions, celery, bayleaf, parsley and carrots to a large pot with Chicken broth. Bring to a boil. Add powdered broth to two cups water and add this to soup. Add an addtional 2 cups water...boil an hour, stirring occasionally. Salt and pepper mushrooms then add them to the soup. Boil an additional hour.

The last 10 mintes or so cooking time - cook the noodles according to the package directions. Rinse cooked noodles with COLD water. Remove soup from the heat. DO NOT ADD NOODLES TO THE SOUP WHILE BOILING _ THIS WILL MAKE MUSHY NOODLES _ EWW!

Put some noodles in a bowl and laddle the soup mixture over the noodles.

Enjoy!

After the soup has cooled a bit you can add the remaining noodles to the soup and refridgerate or freeze the left overs... the soup is even better the next day.