Chicken Noodle Soup...

4 Large Chicken Breast halves (with skin & bones)
1 Gallon of Water (16 C.)
1 large Onion (diced)
4 large sprigs of Parsley
6 Stalks of Celery (divided)
6 Large Carrots (divided)
1 1/2 tsp. Salt
2 Tbsp. Dill Weed
2 Tbsp. Chicken Bouillon Crystals
1 Tbsp. Cornstarch dissolved in 1/2 C. Cold Water

In a large pot, place chicken, water, and onion.  Use 4 leafy stalks of celery broken into large pieces and 3 of the carrots cut into 6 large pieces.  Add to chicken mixture and bring to a boil.  Reduce heat, cover and simmer for 45 minutes.  Remove from heat and let cool to handle.  Remove chicken from bone, tear and return to broth, discard cooked parsley, celery and carrots.  Chop remaining (raw) celery and carrots into bite size pieces.  Add to broth.  Add salt, dill weed, bouillon crystals and cornstarch mixture.  Bring to boil stirring constantly.  Add noodles and cook until noodles and veggies have reached desired tenderness.

(Grandma Norma makes the best chicken noodle soup!  I'm not sure how much like her recipe this is... but, it was her recipe that introduced me to dill weed, a favorite addition.  I think the main difference between mine and Grandma's is that I like lots of chunky veggies in mine.  I often add extra carrots, celery, green beans and corn.  The Christensen family likes to eat their chicken noodle soup over mashed potatoes!)