Homemade Chicken Noodle Soup

Here’s how I make homemade chicken noodle soup.

1. De-bone a rotisserie chicken (in the old days I used to cook a whole chicken in a stock pot but the rotisserie chicken tastes so much better).
2. I add the chicken to a stock pot with water … about a third of the way up the pot.
3. Cut up a full bag of real carrots (not those little things … they do not taste the same) and add it to the pot of water. Cut up one onion and four or five stalks of celery.
4. Add a 1/2 stick of real butter to a skillet and cook the onions and celery. Once the onions and celery are nice and tender add it to the pot of chicken and carrots.
5. Cut up one bunch of parsley (as small as possible … you can include stems if you want) and then add to pot.
6. At this point you’ll notice the pot is becoming full … with very little liquid. You’ll need to add some chicken broth (start with two cans but you may need more).
7. Add one tablespoon of LB Jamison’s Soup Base, one tablespoon of Wild Tree Garlic Galore Seasoning Blend, one tsp of basil, one tsp salt, one tsp black pepper and any other spices you would like.
8. Add a can of corn (drain it) or a bag of frozen corn.
9. Once the carrots are done … you can cook the noodles. I bring the soup to a boil and add one whole bag of the No Yolks egg dumplings and cook per the instructions on the bag (10 or 12 minutes).
10. The whole process from start to finish is about 1-1/2 hours. Sometimes we make the Bisquick dumplings along with the egg noodles but it adds another 20 minutes of cooking time.