Grandma Nicoll’s Chicken Noodle Soup

Nothing like homemade Chicken Noodle Soup, especially Grandma's.

This is not a picture of the actual soup.  Grandma shreds her carrots.

Serves 4-6

6 cups water

4 chicken breasts

1 teaspoon Lawry’s Salt

Celery Salt

Pepper

1 Bay Leaf

1 onion

1 cup of shredded carrots

2 Tablespoons. Wyler's chicken bouillon granules (add less in the beginning – don’t get too salty)

1/2 cup finely diced celery

2/3's bag (16 oz.) "Country Pasta" Homemade Style Egg Pasta (or homemade noodles)

DIRECTIONS:

In a large stock pot combine water, chicken and salt. Boil until chicken is cooked completely through. Remove the cooked chicken onto a plate to cool. Keep the broth. Cover the chicken with plastic wrap so it doesn't dry out. Refrigerate. At this point I like to strain the broth to get a nice clear broth for the soup and put it back into the stock pot.

Peel onion and chop into chunks. Combine 1/2 c. of water and onion in a food processor. Puree for 30 seconds, add to the chicken broth.  Add carrots, chicken granules and celery.  Bring to a boil, then add either homemade noodles or I use about 2/3's bag of the "Country Pasta" Homemade Style Egg Pasta. Cook the noodles until done, 15-20 minutes.

While the pasta is cooking, cut the chicken breasts into small bite-sized chunks. I like to break and tear it into chunks. If you need to add more liquid to the soup, either add a can of Swanson's chicken broth or water and season with more of the Wyler’s chicken bouillon granules to taste. Add bouillon granules and pepper to taste.

Recipe from Grandma Phyllis Nicoll.