CHICKEN NOODLE SOUP

-saute carrots , celery and onion in large stock pot til fragrant -add 3 c broth and enough water to cover chicken - if using fresh chicken ,cook in broth/water mixture til done -skim any foam off top of stock -let chicken cool til you can debone it -add heaping tablespoon of “better than bouillon ”and other herbs ...approx 1 tablespoon of the parsley, thyme and the bay leaf -return chicken meat to stock pot and simmer (covered ) for about an hour (can be up to 3 hours on low heat), taste stock and add more seasoning if necessary - Add noodles the last 30 minutes Note : You may need to add more stock, depending on how thick or thin you want the soup...thicker and it’s more like a stew . if using rice or barley , will surely need to add water/broth since they will soak up the liquid .