Burrrrrrrrrrrr…… Spring is here in Oregon but this past week with the rain and wind I felt a little chilled to the bone. So I dug out my favorite recipe for chicken noodle soup. Not being winter I did not have a stock pile of noodles in my cupboard so I decided to add the two I had and that is were the double noodle chicken soup came from. I have to say that the family really liked and I think that it is how I will make it in the future, enjoy…..
Place cleaned chicken in large soup pot and add onions, celery, carrots, 1/4 cup fresh parlsey, 1 Tbsp black pepper and 2 Tbsp salt.
Bring to a boil and cook for 30 minutes, reduce heat to low and simmer for 1 1/2 hours. Remove chicken, it will be very cooked so make sure when it is falling apart you get all the little bones.
Add two large cans of chicken broth and turn heat up to medium heat. Break up chicken into small pieces and add back into the soup.
Once the soup starts to boil add one bag of Kluski noodles and one bag of fine egg noddles.Cook about 20-30 minutes until the noodles are done. Taste to see if you need to season with more salt and pepper.