Rita Schnarr’s & Mikie Mundy’s Chicken Noodle Soup

Ingredients:

4 chicken breasts 1 celery stalk – leaves & all 1 onion (peeled) 1 small pack baby carrots 4-6 teaspoons chicken base 1 lb. package of Rheam noodles ½ tsp basil 1 bay leaf ½ tsp black pepper kettle of water

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Instructions:

Place chicken breasts in 6 cups of water. Add chicken base, celery, and onion. Bring to boil and simmer for 2 hours. Remove breasts, celery and onion. Discard celery and onion. Cook noodles in broth according to package (usually 15 minutes after bring broth to a boil) and include basil, bay leaf and black pepper. Add water as needed. In the meantime chop chicken and cut baby carrots in half. Add to noodles when the noodles are done. Put on simmer. DO NOT DOUBLE! Makes a ton!! Learned this as prepared for Em's college grad party 12-31-04. Rita brought this to Mom's for the family to eat during Mom's wake and funeral January 2, 1997. Food from the kind heart of Rita to warm our hearts. After all the ham and lunch meat it was a great change of pace. I added the spices to “kick it up” a little.

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