My Own Chicken Noodle Soup

To answer the obvious question, no, I do not get tired of soup, at any point from about mid-September until time for Thanksgiving Dinner…maybe even longer than that.
Today, I made this up. Or, I should say, “Today I created this comforting culinary delight.”  We just finished supper, and frankly, it was to die for.
Yesterday I baked a chicken. Won’t even go into the details of what a disaster I had in my kitchen. Baked it in a huge domed stoneware “bell.” Chicken was large. Chicken was juicy. Juice spilled over in oven. Did I mention the chicken was juicy? Bad spill. Bad mess. House had to be aired out. Oven had to be cleaned.
Today is a new day. The chicken was actually delicious. I saved the stock that cooked out of said juicy chicken. I used the stock and some of the left-over chicken for today’s soup. This is kind of my recipe, best I remember:

• About 64 oz chicken stock (used my leftover, with fat skimmed, and additional stock from Kitchen Basics)
• 3 carrots, peeled and thinly sliced
• 3 stalks celery, chopped
• 8 oz (dry measure) Amish noodles (narrow)
• 2 tsp salt (but, to taste)
• some cracked pepper
• 1/2 tsp poultry seasoning (just because I have it)
• About 2 cups chopped cooked chicken (better if baked rather than boiled)

Bring stock to boil, in Dutch oven or stock pot. Add carrots and celery. Simmer until vegetables are starting to get tender. Add dry noodles, bring back to boiling, and cook until noodles are tender. Add seasonings and chicken. Simmer at least 30 minutes.
Good for what ails ya’!!