Pauly’s Make-Everything-Better Chicken Noodle Soup
1 whole chicken
4 carrots
1 onion
4-6 10-14 oz cans chicken stock
3 celery stalks
4 cloves garlic
2 jalepeno peppers
1 package egg noodles
Cheesecloth
2tsp basil
2tsp garlic salt
3tsp salt
1tsp pepper
Empty chicken cavity of any necks, gizzards, livers etc and dispose. I give the livers to my dog. Unravel the cheesecloth, cut a portion that will be big enough to make a sort of ‘bag’ for the chicken. I usually get two to three uses of each piece of cheesecloth. Wrap it around the chicken and tie a knot on top. Place in the pot with the chicken stock so that the liquid covers the chicken. This will need to be boiled for 20 minutes per pound at least!! While the chicken cooks, chop the carrots and celery to desired bite sized pieces. Mince the garlic and jalepeno peppers. If you like onion bites in your soup, you can chop it, but I prefer to grate the onion to a paste because it helps to flavor the soup very evenly. Place vegetables in with at least 35 minutes remaining. After cooking time, carefully remove the chicken from the soup and place it in a large dish. Remove the cheesecloth and, using thongs or a fork remove all the meat from the bone, placing it back in the soup. The breast can be carved and chopped. Add salt, garlic salt, basil and pepper. I make fresh noodles each time we eat to add to the broth so they don’t get soggy as leftovers. I also serve this with parmesan cheese on top. This is good cool weather stuff!!