Amber's Chicken Noodle Soup

1 whole chicken

Salt

Pepper

2 carrots

1 stalk celery

1 large onion

1 clove garlic (I use more)

2 large cartons of Chicken broth

Ground Turmeric
1 spring of fresh thyme
Dried parsley
1 package Ream’s Frozen Egg Noodles

In a large pot or Dutch oven add a little olive oil and heat over medium high heat. When hot, add diced or shredded carrots, chopped celery, minced garlic and cook for a few minutes until the veggies are soft. Add chicken and cover with 1 carton of broth and the thyme and cook over medium heat until chicken is tender and falling off the bones (about 2 hours).

Remove chicken and cool. When cool enough to touch, tear into bite sized pieces and return to pot. Add salt and pepper to taste and add just enough turmeric to color the broth a light golden color. Add as much chicken broth as necessary to give you the amount of liquid you prefer and bring to a boil. Add noodles and cook until tender. Adjust seasonings as necessary.

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