1 c celery, chopped
1 c carrots, chopped
Saute in butter in large stock pot.
Add a whole chicken to pot (rinsed and patted dry, neck and giblets removed.)
Pour 8-12 quarts chicken stock (water & chicken bouillon) over chicken and
Season to taste with:
- garlic salt
- onion powder
- lawreys seasoning salt
- pepper
- sugar
- 2 bay leaves
- Half cube butter
Bring to boil and let simmer on low until chicken is cooked. Remove chicken from bones, and place back in broth. Test for seasoning.
During the last 20 min of cook time, add egg noodles. When egg noodles are soft, serve.
Mitzi likes to season her own bowl with a splash of tabasco
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