Chicken Noodle Soup

2 lbs. chicken meat (if you wish, bone your own & use the scraps for stock-start with 3 lbs.*)

1 (8 oz.) package dry bowtie noodles

1 T. vegetable oil

1 medium onion, peeled & diced (about 1 C.)

2-3 carrots, peeled & diced (about 1 C.)

2 stalks celery, ends removed, diced (about 1 C.)

1 T. sweet basil

1 T. thyme

2 qt. (8 C.) chicken stock (canned or homemade*)

1-2 t. salt, if the stock is unsalted

1 t. black pepper

Cook noodles according to package directions, drain & set aside. Remove the skin & bones from chicken (save for stock) & cut into bite-sized pieces. In a large pan, heat oil over medium-high heat and brown chicken for 2-3 minutes. Remove chicken to soup pot. Add onion, carrots & celery to the pan the chicken cooked in, sauté for 2-3 minutes. Add the basil & thyme for the last minute, stirring regularly. Put the vegetables into the soup pot, add the chicken stock, salt, pepper & noodles. Simmer over low heat for about an hour for flavorful soup. Remember, don't boil the soup, or the chicken will be tough & the noodles will fall apart. Yield: 8-12 bowls.

*To make chicken stock: Cook chicken pieces (neck, back, wing parts, skin, etc...) in a large stockpot with parsley, celery, carrot, onion, salt & pepper. Add enough water to cover generously & simmer about an hour. Strain, and use liquid for stock. Skim fat if desired when cool.

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