Chicken Noodle Soup

Ingredients

• 2 64oz chicken stock
• 4 bay leaves
• 1 tsp thyme
• 1 tsp oregano
• 1/2 tsp black pepper
• 1/8 cup, 2tbsp lemon juice (try zest and half a lemon?)
  • Just the zest of one lemon is enough
• 1/2 tbsp chicken better than bouillon
• Sauté these
  • 6 large carrots
  • 4 celery stalks
  • 1 sweet onion
  • 4 garlic cloves
• German egg noodles

Notes

• Get a rotisserie chicken the day before, take off all of the meat and save it overnight
• Fill a dutch oven with 4x64oz water and bring it to a boil with the chicken carcass
  • Add carrots, crushed garlic, onion, celery
  • Thyme, oregano, whatever
• Do not boil, simmer uncovered for 2-4 hours until the liquid has reduced by half
• Strain out the bad stuff, keep the good stuff, refrigerate overnight and add to the stock the next day
• If it's good it will have a little gelatin in it, try a gelatine packet to test