Ingredients

4 chicken Breast with skin on ribs ok..just disguard the bones and skin after cooking

1½ large yellow onions . .chopped

4-5 green onions and most of the stems .diced save some for on top when serving for presentation

Handful of fresh celery leaves…chopped

2 large fresh carrots. . . .sliced extremely thin. . . cut on an angle

2 Chicken bullion cubes

5 large white

mushrooms. . . .diced very fine

Dried Sweet Basil. . . just lightly to cover top of pot not much…do not overpower

Red crushed pepper .. .to your taste . . . just enough to have a slight to notice ….I use A VERY light sprinkle over the top of pot

Kosher salt . . . . ½ tsp. to start and than your taste to bring out the flavor

Distilled water

Wide noodles or Kalsaki or homemade noodles. .

Preparation

Wide noodles or Kalsaki noodles. . . .cook separately and add at the last 10 minutes of cooking Use about 4 to 8 oz. (Depending on whether you like a lot of noodles. . .use more or less)

Using a 8qt. to larger pot add: all “Except” the noodles . . . . fill with distilled water to almost the top of pot Bring to a boil. . . than lower heat . . . simmer until chicken is fallen apart.

Remove chicken from pot. . . separate the skin and bones if any . . . Your choice to either chunk meat or shred the chicken. Before returning to pot make a decision if you want to get rid of the excess fat.

If so cool the pot till chilled in refrigerator or in a cold spot. . . Coagulate the fat by skimming it off the top of the pot. Return to stove add: chunked or shredded chicken- noodles and heat it up -serve with Italian Bread or Sour Dough Bread and Butter. This is filling and your family wants more.

You can add 1 - 2 stalks of celery if your like and a few of the leaves. Chopped very small

I also used my homemade noodles when I made them instead of brought noodles.

You can freeze the homemade noodles and this soup. My homemade noodles recipe I will give on request.

My family loved this soup anytime sometimes as a main course or just a small bowl as a starter Or when it was cold and definitely when they were sick and I always added just a little more red crushed pepper to burn out the fever. Not enough to burn the mouth but heat up the body.

When I make egg drop soup. I take out the meat and use it for something else. I add 2 eggs beat a little with water and add slowly to the pot STIRRING continually till eggs cooked. PS. I use 2 eggs per 4 Qts. Of soup. Enjoy Hj