Mom's Chicken Noodle Soup

This soup was one that we grew up on. Mom designed this recipe herself. It is a fun one to make on a rainy day!

1 Large pot of water (3-4 Quarts)
3-4 Chicken breasts (with or without bones)
5 carrots chopped (these are regular sized carrots, change amount appropriately if you use baby)
5-6 Stocks of Celery chopped
1 stock broccoli chopped fine
1 onion diced
1 tsp. Crushed rosemary
1 tsp. Sweet basil
1/2 tsp. Thyme
1 tsp. Salt and pepper
5-6 Tbsp. Chicken bouillon
1 clove fresh garlic
2 Tbsp. Green pepper grated
1-2 tsp. Fresh or dried parsley
Lawry’s seasoning salt to taste
2 Bay Leaves

(Other ingredients- 6 oz. egg noodles, 1/2 c. cornstarch, 1 c. frozen green peas)

Add above ingredients (except other ingredients) including chicken to water. Bring to boil, then reduce and simmer for 1- 1 1/2 hours. Remove chicken and dice place back in soup. Mix about 1/2 C. of cornstarch to some hot water (about 1 c.) and slowly add to soup until it is slightly thickened. You can leave on the stove for another 1/2 - 1 hour but reduce to warm and cover. Add 6 oz. of egg noodles during last 30 minutes before serving. Add 1 c. frozen petite green peas and cook on low for 5-10 minutes.

Other vegetables can be added or omitted depending on your preference.