Homemade Chicken Noodle Soup

I like to use a large electric skillet to simmer this soup on a cold winters day.  Put 6 leg quarters in a skillet with enough water to cover by half.  Watch carefully to maintain the water level.  Simmer for 1 hour.  Cut 4  fresh carrots in 2 inch chunks, 3 celery stalks in 1 inch chunks and 1 chopped onion.  Simmer 1 more hour.  At this point, remove just the chicken and debone.  Leave the meat in large chunks.  Keep out the bits and pieces for another recipe.  Return just the meat to the broth.  Add 2- 3 cups of al dente cooked noodles and add salt and pepper.  Cook on low for another 30 minutes.

At this point, there should be a pleasing ratio of soup to noodles and vegetables, if you want more liquid add it now.  I do not make mine very soupy.  At this point if you like a thicker soup, remove 1 cup of broth and add 1/2 cup of cold water with 4 Tablespoons of cornstarch.  If you don't have cornstarch, add 1 can of Campbell's cream of chicken soup, undiluted.  Slowly add back to the hot soup to thicken. Add 2 T. fresh parsley. Cook for 10 minutes.  Just before serving, I sometimes add 3 cups of fresh large shredded cheddar cheese.  Do not stir.  This melts from the heat of the broth. Serve in bowls or with a scoop of mashed potatoes.  Enjoy.

I have often  added Thyme, powdered onion and garlic after I return the meat to the skillet.