H.J.'s Homemade Chicken Noodle Soup
Created in 1960 . . . Can Freeze leftover
2-3 Chicken breast in large pot with skin on fill with water and cook until tender…using distilled water
Add 1-2 yellow onions. . . large chopped
1 bunch of green onions and stems. . .diced
1 – carrots slivered
5 large white button mushrooms . . . diced extremly. . . very fine
Sprinkle a little dried basil . . .just enough to “barely”
cover of top of the pot. DO not overpower this herb!
Small dash of red crushed pepper flakes.
Salt and pepper to taste
Remove meat from the pot ….remove skin and bones shred meat and return to pot
I use my home made noodles cooking in separate pot rinsing and add to soup pot
Or YOU can use any wide noodle by adding right to the pot the last hour of cooking or cook separate to not have so much starch in the soup and
Soup tends to be cloudy when not cooking separate ….however if in a hurry add right to the pot the Last hour.
Or use Kalaski Noodles these are really good or use Vermicelli, angelhair
What ever you prefer about ¼ to ½ of a 8 oz. bag
to make broth look richer add some yellow food coloring
I also de-fat or skim off the excess fat before adding the noodles
This is great for a full meal with bread and butter or if you have the flu or a cold. 
H.J.