Grandma Lill's Chicken Noodle Soup

This is the best chicken noodle soup, and I am so loyal to it that I won't even make another. My grandma always made this for us when we would go up to visit her in Idaho, especially in the winter months. The key ingredient is the Mrs Weiss Kluski noodles, although you could use any homemade or egg noodles you have. One of the best parts about chicken noodle soup is that you can make it with leftover chicken, so obviously do that if you have any. I usually plan to make this soup the same week I pick up a rotissere chicken at Sams Club. :) I usually use about 2 cups of leftover chicken pieces, but we like ours really meaty. Still simmer for 35 minutes even if the chicken is cooked, just to get all the vegetables nice and tender. Also you can make this as thick or thin as you want to, but as a general rule use one chicken bouillon cube per cup of water. On an allergy note, check the ingredients on the bouillon because some contain dairy. I use the Tones brand and called their service department to make sure it was perfectly safe.

Grandma Lill's Chicken Noodle Soup

Recipe from Lillian Rydalch

8 cups water

about 2 cups leftover chicken, cut or torn into bitesize pieces

3 circular chopped carrots

3 stalks celery, chopped
onion or flakes

8 bouillon cubes

pinch of garlic salt

pinch of pepper

1 bay leaf

1 bag Kluski noodles

Combine all ingredients except for the noodles in a stockpot. Bring to a boil and reduce to a simmer for about 35 minutes. Add noodles and simmer another 10-15 minutes (or use your noodle package instructions).