Chicken Noodles

Use your largest pot for this. It makes A LOT.

Put first seven ingredients into a large pot. Bring to a boil and then reduce to a medium simmer. Continue to simmer, uncovered, for 1 and a half to 2 hours, until the flavor of the stock is to your liking. This is going to be the base for the “soup”, and the other ingredients are almost garnishes, so make sure the strength of the stock is where you want it. If it hasn’t quite gotten there, cook for another half hour and try it again.

Strain the stock through a colander into a large bowl, and allow it to cool slightly so it is easier to degrease. Once cooled, degrease the stock, using your favorite method (spooning, paper towels, a degreaser jug, whatever you like).

When the soup has been degreased, put over a medium heat and add the rest of the ingredients, except the egg noodles. Cook on a slow simmer for about 15 minutes. The chicken dice will cook through in this time. Bump up the heat a little bit to a stronger simmer (not a rolling boil), and add the egg noodles. Continue to cook, stirring occasionally, until the noodles are done (cook for the time specified on the package). The noodles will absorb a good amount of the broth, so when you serve it, you will get a mound of noodles, with a small amount of broth in the bottom of the bowl, with pretty carrot and celery bits hiding in the pile.