SOUPER SATURDAY

The first day of Fall brings out the soup pot. I have made many different types of soup but had not tried Chicken Noodle until yesterday. We hosted a soup and salad get-together last evening and one of the soups I made was from COOKING WITH PAULA DEEN. It is chock full of vegetables and chicken and is very flavorful. I think it will be on my favorites list for a long time to come.

CHICKEN NOODLE SOUP
3 lbs. bone-in chicken breasts
6 quarts low-sodium chicken broth
4 bay leaves
3 cups diced carrot
3 cups diced celery
2 cups diced onion
1 1/2 tsp. garlic powder
1 1/4 tsp. salt (I omit)
1 tsp. ground black pepper
8 oz. egg noodles (I used NO YOLKS)

1. Place chicken in a large stock pot or Dutch oven. Add chicken broth and bay leaves. Bring to a boil over high heat. Reduce heat to medium, and simmer for 40 minutes.
2. Add carrot, celery,onion, garlic powder,salt, and pepper. Return to a simmer, and cook for 20 minutes.
3. Remove chicken from soup. Remove and discard bones. Coarsley chop chicken, and set aside.
4. Bring soup to a boil over medium-high heat. Add noodles. Cook for 10 minutes or until noodles are tender. Add chopped chicken; cook for 2 minutes or until heated through. Remove and discard bay leaves before serving.