I will sometimes throw in vegetables if I have some but most of the time I just use chicken and noodles.
An old roommate of mine who grew up on a farm use to serve this soup over mashed potatoes…got to admit that it was really tasty. She would thicken up the broth a little bit with cornstarch before she served it.
I put a chicken in a large soup pot and cover it with cold water. I then shake the following spices into the water: Tarragon, Rosemary, Marjoram, Celery Seed, Poultry Seasoning, Season Salt, Pepper, Sage, Bouquet Garni, Thyme, and 2 bay leaves.
I have never measured the spices but will guess that each is about ¼ - ½ teaspoon.
Yes – McCormick really loves me – don’t you think? It sounds like a lot of spices but I have the combination down to a science.
Bring to a boil, turn down and simmer until tender – about 40 minutes.
Remove chicken from the broth. Cool. Remove the skin and bones and place the meat in a bowl and set aside.
Cook frozen or fresh egg noodles in the broth according to the package.
When the noodles are done, add 2 finely chopped green chili peppers and a cup of sherry. I never measure the sherry and if I add a little extra so be it. One can never have too much sherry in their chicken soup!
Put the chicken meat back in the pot. I have simmered this soup all day and the longer the simmer the better the flavor.
Bon Appetit!