Chicken Noodle Soup

1 whole cooked, taken off the bone chicken (I buy the already cooked ones from Costco)

12 carrots, cut up

5 celery stalks, split down the middle, cut up

1med onion
1tsp pepper
1tsp thyme

15cups water

12 chicken bouillon cubes
1 stick of butter
5-6T Extra Light Olive Oil

1 bag of frozen peas

1 bag of frozen corn

5-7 potatoes, cut into chucks

5-6 handfuls of Country Pasta (from Costco)

In a large stock pot (8 or 10 quart) melt the butter with the Extra Light Olive Oil, until melted.  Add carrots, celery and onion and saute for about 5-10 minutes.  Add the pepper, thyme, water and bouillon cubes.




In a separate pan, cook the potatoes until a knife can go thru easily, don't over cook. 

I also prepared the noodles in a separate pan until they're al dente.  You can add the potatoes and noodles without prior cooking, you will just need to add more water and bouillon cubes or chicken stock as they will soak up the broth.

About 20 to 30 minutes before serving add the frozen corn, peas and the cut up chicken.

(I add alot more carrots then mentioned as my kids love the carrots and I add peas and corn because they like them, so play add or omit what you would like.  The next day, you may need to add more chicken broth as the potatoes and noodles will continue to soak up the broth while in the fridge.

I also did not add salt to the recipe as the bouillon cubes and the chicken from Costco was already salted.