Carrie's Clear your Ails Chicken Noodle Soup

* Whole Chicken plus 2 Large Breasts
* Home-made chicken stock (from steamer, then strain)
* Knorr Chicken Bouillon
* Spices to Taste - I use several - poultry, spicy montreal steak seasoning, white and black pepper, cayenne, thyme, garlic salt, celery salt, old bay, etc..
* Chopped Carrots
* Chopped Celery
* Chopped Onion
* Chopped Jalapeno Peppers
* Garlic
* Whole Wheat Pasta
* Spinach

With the Spices, I build them into various ingredients as I go - for instance, I add the celery salt to the celery before I put it in - This layering effect, along with the spiciness of the seasonings used (like cayenne, various pepper and the spicy montreal) as well as the jalapenos ultimately allow the soup to simmer one that has full healing properties.

Butcher Chicken, season and add to steamer basket with neck bones, innards and hearts of celery immersed into the water below the basket. Cover and cook chicken for around an hour. In the meanwhile, chop all vegetables (including garlic and spinach) and put aside. Remove chicken from basket and sit out on plate to cool. Strain the stock and remove innards. Add bouillon to stock along with several cups of water and season to taste. Add garlic and all vegetables except the spinach, cook on high for around 1/2 hour. While vegetables are heating and once chicken is cooled, remove bones and cut into large chunks. Add the chicken to the stock and continue to simmer on med-low for another 15 minutes. At the last 15 minutes, turn up to medium-high and add noodles, cooking until al-dente. Before serving add spinach. Transfer hot soup into a soup crock and enjoy!

Serving Size: Makes 6 1 Cup Servings

Number of Servings: 6

Recipe submitted by SparkPeople user CJHISE01.