Chicken Noodle Soup

It's like chicken noodle soup for the soul.. except for your stomach!
This recipe is a good weekend recipe, as you will end up with lots of leftovers to eat throughout the week.  Typically what I'll do is buy a rotisserie chicken, carve off the drumsticks and breast meat and leave the rest for the soup.  This soup is simple to make, inexpensive, and tastes great. Here's what you'll need:

Ingredients:

• 1 rotisserie chicken
• 2.5 cups of flat egg noodles
• 10 cans chicken broth (6 low-sodium, 6 regular)
• 2 cups chopped celery
• 1 cup of carrots
• 1 cup of peas
• 1.5 cups chopped onion
• 1 tsp garlic
• 1 bay leaf
• basil, salt, pepper to taste

Directions:

• Clean the chicken 
• remove breast and drumsticks, save for lunch :)
• Boil egg noodles in a separate pot
•  with a mixture of water, 1 tsp olive oil, 1 tsp salt for 8 minutes
• drain and remove from heat
• Pour chicken broth in a stock pot
• bring to a boil 
• Add celery, carrots, peas, onion, garlic, bay leaf, basil, pepper, salt, and cleaned chicken
• Simmer for 1 hour
• Remove chicken
• separate chicken meat from skin and bones
• replace chicken in desired sized chunks
• Pour in noodles, bring to a boil and you're done!

Goes well with:

French Baguette with Garlic Spread