1 small frying chicken or package of chicken thighs, etc. with bone and skin for broth
2 boneless, skinless chicken breasts
4 sticks of celery, sliced
4 to 6 carrots, sliced
1 or 2 chicken bouillon cubes
Ground black pepper, to taste
1 to 2 diced Idaho potatoes (optional)
STEP BY STEP:
Boil chicken with skin in water for 2 to 3 hours.
Remove the chicken from the pot and discard (The opinion of some is, the cooked chicken has lost all its flavor to the broth. That is why you will put fresh chicken in near the end).
Add celery and carrots, bouillon cube, and pepper (to your liking) to the pot and simmer for about a half hour.
Meanwhile, cook egg noodles according to package directions.
Add cooked egg noodles to your liking into your prepared bowl of soup.
Optional: Add the diced potatoes when you add the other vegetables.
Check out this cookbook for more Southern Foods.
At the Southern Table with Paula Deen