Chicken soup

As the weather gets cooler. The thought of soup comes to mind or to the taste buds. I talked to brother Frank yesterday and reminisced about Mom. When she was on Chemo, she wanted chicken soup at least once a week. It got to the point that I not only didn't want to eat it but I didn't want to make it ever again. Now that Mom is gone. I get the warm and fuzzy's when I make it.
Pat's Chicken Soup

Use what ever part or parts of the Chicken you want. I use about 4 Chicken legs myself.
Boil the chicken legs in just enough water to cover them. Use a 4 quart pan or larger. After about 1/2 hour, remove the chicken legs and add the vegetables. I use College Inn chicken broth it is my personal preference, add a box (32 oz). I guess you can get it in cans also, I like the boxes better they don't rust and there not as heavy in the trash. Add pepper to taste. When chicken cools off enough to handle take all the meat off the bones, I cut it up into bite size pieces. Discard bones and skin. Put chicken back into pan. Let all simmer for about another 1/2 hour. Then add noodles. I like the really thin ones. Homemade is best, I use Vida's noodles. I don't think you can get them anywhere but Barberton Ohio, I have connections there and they mail them to me. You can also add rice but cook it first. 1 cup of rice should do. Remove Parsnip or eat it. I don't like to eat it so I throw it away. I do not salt soup till it is in the bowl in front of me. OK your ready get a bowl and enjoy. Hope it gives you that warm and fuzzy feeling too

4 chicken legs
1 stalk of celery chopped
1 large slice of onion chopped
1 cup of sliced carrots
1 parsley root or parsnip whole
pepper to taste
32 oz Chicken broth
noodles or rice
Total time till you have soup is 2 hrs but if you let it cool, refrigerate over night and eat it the next day it taste much better