Chicken Noodle Soup

Instructions

1. 1

   Wash hands with soap and water.

2. 2

   Thaw frozen chicken in refrigerator (about 24 hours), or thaw in microwave just before cooking soup.

3. 3

   Place chicken pieces in large kettle. Cover completely with water. Cover, bring to boil, reduce heat, and simmer 2 to 3 hours.

4. 4

   With soap and water, carefully wash your hands and any counter surfaces and equipment that came in contact with raw chicken.

5. 5

   Remove cooked chicken pieces from broth with tongs or slotted spoon. Cool 10 to 15 minutes before separating bones from meat. Break meat into bite-sized pieces. Remove any bones from broth.

6. 6

   Remove fat from broth by skimming with spoon, adding and removing ice cubes, or blotting top of broth with paper towels.

7. 7

   Put chicken meat, seasonings and vegetables into stock.

8. 8

   Bring broth to a boil, cover, reduce heat and cook about 15 to 20 minutes on medium heat until sliced carrots are crispy-tender.

9. 9

   Add noodles and boil uncovered for about 6 to 7 minutes, stirring occasionally to break up any noodles that might stick together.

10. 10

    Ladle into soup bowls.

11. 11

    Refrigerate or freeze leftovers within 2 hours of cooking. If refrigerated, use within 2 days. When reheating, bring to a boil.