Chicken Noodle Soup

Ingredients:
1 whole uncooked chicken or 3 chicken breasts or 4 chicken thighs
*4 cups chicken broth (if using a whole chicken)
*water (use all chicken broth and no water if using breasts or thighs only)
2 bay leaves
2 celery stalks chopped or celery leaves from the top of 1 bunch celery
3 carrots, peeled and chopped
1 medium onion, diced
1 t pepper
1-2 t salt (if you use store-bought ckn broth, use less salt)
1 t turmeric 
Spaetzle or egg noodles

Directions:
Rinse chicken and place in a Dutch Oven or a large pot. 
Add bay leaves, celery, carrots, onion, 4 cups chicken broth, salt and pepper.
Fill pan with water 2-3" from the top. 
*If not using a whole chicken, use all chicken broth instead of water.
Bring to a boil, then reduce heat and simmer for 2 - 2 1/2 hours.

When chicken is falling apart and no longer pink, remove from pot and let cool so that you can remove the chicken from the bone. 
If you don't like the texture of the celery and carrots and onions, remove before continuing.
If you don't mind the texture of the vegetables, leave them in the broth.
(I like to leave them in, my husband likes it when I take them out)

Add pulled chicken back to pot of broth. 
Add turmeric and more salt and pepper if needed.
Bring to a boil. Add noodles of your choice. 
Cook 10 minutes or until noodles are al dente. 

Remove from heat and serve with grilled cheese sandwiches or bread of your choice.

For this picture I used skinny egg noodles because it was what I had in the pantry.
My family prefers Spaetzle.

*I can't have gluten so I set aside some of the soup before adding noodles. I like it with just the vegetables and chicken. 
**If using a whole chicken, you will be creating your own chicken broth. If using breasts or thighs, you will need the extra flavor. That's why I suggest using all chicken broth instead of water if you are not using a whole chicken.