The Happy Housewife’s extra budget hint…watch for store specials on chicken breast and coupons for noodles, both can be kept in the freezer for a rainy day.
You will need:
A really big pot, stock pot if you intend to make a hefty batch
2-6 bone in (cheaper!) split chicken breasts, skin or no skin (for less fat)
4-12 carrots, depending on batch size and family preference, diced into 1/8” rounds, half those rounds it the carrots are particularly fat
4-8 celery stalks, diced into 1/8” thick pieces, half if large
1/2 of a baseball sized onion, diced
2-3 garlic cloves, diced, or 2-3 spoonfuls of pre-diced jarred garlic
1/4-1/2 Cup of lemon juice
1/8 to 1 teaspoon each of poultry seasoning, black pepper, seasoned salt
1/2 teaspoon of ground rosemary, or a tea infuser full of dried (the infuser allows you to pull the rosemary out after cooking, so there aren’t sticks in your soup)
2-4 Tablespoons of Kosher salt (start with less, add more if needed at the end)
16 or 24 oz bag of Reames (or other brand) frozen egg noodles
In your really big pot, put enough water to cover the chicken by an inch or two, add your spices and lemon juice. Start simmering over medium heat while you chop the veggies, adding as you go, starting with the onion and garlic, then carrots and celery. Simmer until the chicken is just cooked through. Pull the chicken out of the broth with tongs, but allow the soup to continue to simmer (never boil). Let the chicken cool a bit; splitting open the pieces will speed this along. While the chicken cools a bit, put the noodles into the soup to cook..
Once you can handle the chicken, separate the meat from the skin and bone, and dice it, dumping back into the soup as you go.
Check the taste, and add more spices or salt if necessary for desired taste. Serve.