Homemade Chicken Noodle Soup

Chicken Drumstick, 1.5 unit (yield from 1 lb ready-to-cook (remove)
Celery, raw, 10 stalk, medium (7-1/2" - 8" long) (remove)
*Baby Carrotts, Raw - 3 oz, 2 serving (remove)
Mushrooms, fresh, 2 cup, pieces or slices (remove)
Cream of Mushroom Soup, 2 can (10.75 oz) (remove)
Cream of Chicken Soup, 2 can (10.75 oz)
*Onion powder, 3 tbsp
Onions, raw, 2 small
Cavender's All Purpose Greek Seasoning, 3 gram(s)
Lawry's perfect Blend Seasoning and Rub Chicken & Poultry, .28 gram(s)
Salt, 1 dash
No Yolks cholesterol free egg white Pasta, 4 oz

Boil Chicken legs with skin and bone (put in half of seasoning ingredients) in stock put half full of water and let cook to a boil for about 1 hour
While chicken is cooking
cut up celery stalks into chucks
cut carrots or keep hole
cut up onions into slices
After chicken has cooked for 1 hour it is time to De-bone and de-skin chicken legs (discard) the bone and skin.
Place carrots, onions, mushrooms in stock pot let cook for about 30 minutes.
After 30 minutes add balance of seasoning.
Add cans of cream of mushroom and cream of chicken stir and let cook for about another 25 minutes.
Add Noodles let cook for 5 minutes (or until soft) but not mushy)

Serving Size: makes 8-10 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user SHARE_MY_WORLD_.