Chicken Noodle Soup

I had a request for my chicken noodle soup recipe, so I thought I would share it with the world. I actually just cooked this for the first time a few weeks ago and I have to say, it is so good! I am not one to eat soup, but I have now made it three times. In this house, it is the ultimate go-to comfort food when sick, but has become more than that.

DISCLAIMER: I absolutely stink at writing my own recipes, because I never know how much detail to give. I want it to be helpful for those who might be starting out in their cooking ventures, so I try to be specific. If I left anything out, just ask!

Ingredients:
1 whole chicken
Season Salt
1/2 stick of butter
3 cloves of garlic
4-5 whole carrots peeled
3-4 stalks of celery
Yellow onion diced (small to medium)
2 cans Swanson chicken broth
Half package broad egg noodles

Directions:
Some people boil a chicken for soup and dumplings, but I alway prefer to bake it for a richer broth. I place my chicken in a cast iron dutch oven and sprinkle with Season Salt. Bake covered at 350 degrees for an hour and a half to two hours depending on size of chicken. I go by what my mom says, "if the leg pulls away easily, your chicken is done." You can always use a meat thermometer though, USDA states 165 degree internal temperature is safe.

Once the chicken has cooked, remove your chicken and broth, keeping the broth because you will use it. In the same dutch oven or any large pot that can go on stovetop, sautee your sliced vegetables in a 1/2 stick of butter for 10 minutes. Add the broth from the baked chicken and the 2 cans of chicken broth. Boil sauteed vegetables in broth for 10 minutes. Add your egg noodles. If you need more liquid, you can add water or more canned broth. I even add water back to my chicken bones and skin in a separate pot then reboil for more broth. (That may seem totally gross to some, but my grandmother who endured The Great Depression has taught me to use things to the very last ounce and so I try.) Boil until noodles are cooked to your liking. I usually prefer them slightly firm, because they will continue cooking and soak up more broth while it cools. Add your shredded or cubed chicken and enjoy!