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Ingredients

• 2 pounds Boneless Skinless Chicken Thigh, or a 4 lb whole chicken, skin removed and cut apart.
• 64 ounces Chicken Broth, two 32 ounces can or five 14.5 ounce cans, whatever you have on hand, this is easy to fudge. i use swanson's but i hear trader joe's has a pretty good store brand.
• 1 head Celery, diced (leaves included) and halved.
• 1 large Yellow Onion, diced and divided in half
• 1 pound Carrot, sliced and divided in half
• 1 teaspoon Minced Garlic, i use the jarred kind, saves a ton of time chopping stuff up

• 1 cup Flour
• 1 Egg
• Milk, you'll use the eggshell to measure
• 1⁄2 teaspoon Salt

• 6 Chicken Bouillon Cubes
• 1 teaspoon Dried Parsley Flakes
• 1 tablespoon Poultry Seasoning
• 1 teaspoon Dried Thyme
• 2 tablespoons Kosher Salt, or regular salt
• 1 tablespoon Ground Black Pepper
• Fresh Lemon Juice, about a 1/4 of a lemon

Description

A Few Friends Of Mine Were Sick Recently And It Made Me Think Of My Mom's Egg Noodle Soup. At Some Point I Want To Make My Own Stock, But For Sake Of Time I Found A Recipe That Seemed The Most Like What Mom Made Back Home And Boy Did It Ring True. The Bro

KitchenMonki