Texas Chicken Soup

"whether you are under the weather or on top of the world, this chicken and noodle soup is exactly what you need"

 12 cups water
 2 ½ tbsp Knorr Chicken Bouillon
 1 large boneless skinless chicken breast
 1 ½ lbs boneless skinless chicken thighs (about 5)
 3 large carrots, peeled and cut in half
 2 stalks celery (with leaves if you have them), cut in half
 1 tbsp kosher salt
 2 tsp black pepper
 2 tsp dried basil
 2 tsp dried thyme
 1 tsp dried rosemary
 1 tsp poultry seasoning
 1 tbsp Bayou Sam's Counter Seasoning
 4 cups water
 6 oz No Yolk Dumpling Noodles
 8 oz Pasta Ribbon Noodles

1

With the 12 cups water at a boil, reduce heat and slowly whisk in bouillon (it will boil up quickly and then go back down). Whisk well.

2

Add chicken pieces, celery and carrots, bring to simmer. Simmer 1 hour covered.

3

Remove chicken pieces, celery and carrots to platter and reserve.

4

Add the 3 cups of water.

5

Assemble all spices except bay leaf and pulse a couple time in a spice or coffee grinder.

6

Add spices and bay leaf, whisk well and noodles and let simmer until almost to desired donesness. (About 10 minutes) Stirring occasionally.

7

Shred up chicken to desired size and put back in pot. OPTIONAL ~ thick slice reserved carrots and dump back in)
Let reheat for a few minutes. Stir to mix well.

8

Serve with a crusty baguette or garnish with a hearty crouton and a good Chenin Blanc.

UPDATED: 1990, 2003, 2007, 2008, 2013, 2015
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