Soup: Chicken Noodle

If you know me, you probably know that my favorite type of soup is chicken noodle. Actually, it's the only type of soup I like (LOVE).

Ingredients:
2-3 lbs chicken
3 celery stalks with leaves, chopped (I, personally, would probably omit this.)
1 lb baby carrots
6-8 chicken-bouillon cubes, crumbled
1 pinch dried thyme
1 pinch poultry seasoning
1 pinch dried basil
5 black peppercorns
2 bay leaves
1 pinch dried parsley
1 8 oz package farfalle (bow tie) pasta
1-2 tsp garlic powder
1 tsp salt or sea salt

Directions:
1. Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil. Then, reduce heat and simmer until chicken is cooked through, 30-40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.
2. Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. Place celery, carrots, onions, and bouillon in the pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorn, bay leaves, parsley, garlic powder and salt.
3. Cut up chicken into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.
4. Stir pasta into pot and cook 10-15 minutes, until noodles are al dente. Serve hot.