CHICKEN NOODLE SOUP

Put in soup pot:

1 tsp celery seed

2 bay leaves

½ tsp. black pepper

¼ tsp season salt

2-3 bone-in chicken breasts

Enough water to cover.

Cover and bring to a boil until chicken is done. Drain and reserve the stock, shred the chicken.

Return the stock to the pot with enough water to make 6 cups total.

Add:

3 diced carrots

2 celery stalks with leaves diced

½ cup onion

½ tsp dried basil

½ tsp dried oregano

1 TBL dried parsley or 2 TBL fresh

The shredded chicken.

Boil ten minutes.

Add 2 cups uncooked noodles and cook until done. If you need to add more water or stock, do so.


CROCK POT VERSION:
Put all in crock pot except for noodles.
1 hour before ready to eat, take out chicken, shred and return to pot
Add noodles, only if using tortellini or hearty noodles.  If using more fragile noodle, add about 15 minutes before.