Home Made Chicken Soup

Stock

1 4-5 lb Chicken
2 TBS EVOO
2 carrots diced
1 red onion chopped into eighths
2 celery stalks diced
1/2 cup sliced muchrooms
S&P to taste
sprigs of rosemary, thyme and sage
4 cracked cloves of garlic (no need to peel paper)
4 bay leaves
1 TBS peppercorns
4 QTS water

Sautee onions for 2 minutes, then add the carrots and celery for an additional 8 minutes. Take out all the crap inside the bird and discard. Push all the veggies off to the sides and add the bird to the bottom of the pot. Brown for 5 minutes then add the water and all the herbs. Bring to a boil over medium heat, then turn down so it just simmers for 45 minutes. Remove chicken from the pot - set aside until it's cool to the touch. Strain the soup into another large pot discarding all the veggies and verbs. Pick/tear chicken off the bone - that's the yucky part...but it's the only way!

Soup

2 cups sliced carrots
2 cups sliced celery (not the leafy part)
1 cup sliced mushrooms (baby bellas are good)
2.5 cups egg noodles uncooked
3 TBS chopped parsely
1/3 cup sherry
2 teaspoons fresh chopped rosemary

Bring stock to a boil. Add the carrots and cook for 3 minutes. Add the celery and cook and additional 5 - 10 minutes. Add the egg noodles and cook according to package directions. When noodles are done add the shredded chicken, mushrooms, sherry and rosemary. Cook for another 5 minutes and then you are done!