Chicken Noodle Soup

Whole chicken
Chopped onions
Chicken boullion
Garlic (1-2 cloves or 1-2 t. minced)
Nutmeg
Salt
Pepper
2 large potatoes, peeled & cubed
2-3 large carrots, pelled & chopped
Homestyle egg noodles (frozen or dry--both are good)

Rinse and place a whole chicken in a large pot, cover with water. Throw in some chopped onions, chicken boullion, a clove or two of garlic, and a good sprinkle of nutmeg, some salt and pepper. Bring to a boil, cover and simmer over medium heat for about an hour and a half, until chicken is cooked and meat falls off bones. Remove chicken from the pot and let the broth cool a bit. Remove as much fat as possible from the broth.

Peel and cube two large potatoes and three large carrots, put them in the broth along with a bunch of homestyle egg noodles and bring to a boil, cook until the vegetables and noodles are tender. Meanwhile, debone the chicken and add the meat to the pot. Add seasonings to taste: chicken boullion, nutmeg, salt & pepper...can add seasoning salt if desired.

Audrey's little note: This is one of my family's ABSOLUTE favorites, perfect with a warm loaf of bread or hot rolls. Even better on a snowy day like today!

adapted from: Preston family favorites