Chicken and Noodles

1 large frying chicken
1 onion, cut into larger pieces
1 clove garlic, mashed
2 stalks celery, cut into larger pieces
1 large carrot, cut into larger pieces
1 lb. frozen egg noodles
1 small bag frozen mixed vegetables
Salt and pepper to taste

Simmer chicken 2-3 hours with onion, garlic, carrot, and celery. Remove chicken
from broth and cool. Discard the onion, celery, and carrot. Put juices in refrigerator
in jar until fat goes to top. Remove fat and put broth into pan. Debone chicken and add
to broth. Add noodles to chicken and broth. Add 1-2 teaspoons salt. Adjust seasoning with
salt and pepper to your taste. (Chicken may be left on bone for serving. Add 1 piece
chicken to each bowl of soup.) If you need more liquid, add canned chicken broth, not
water, as this will dilute the taste.

Photo Credit © Karen Hoar | Dreamstime.com