- 4-6 ea Chicken Wings (can substitute a backbone for some wings)
- ½ ea Small Onion, sliced
- 1 ea Celery Stalk
- 2 ea Carrots, peeled and sliced
- 1 T Italian Seasoning
- 1 ea Bay Leaf
- 1 clv Garlic, smashed
- 2 qt Cold water
To make stock: In a crock pot, add all stock ingredients. Cook on low for at least 4 hours. Ladle off fat on the top of the stock, then strain, saving liquid and chicken wings.
Let wings cool, then pull meat from them for soup.
To make soup: In a medium sized pot over medium heat, add butter. Add diced onion, diced celery and sliced carrot to pot, cook until vegetables tenderize, about 3 minutes.
Add garlic to pot, cook an additional 30 seconds.
Add stock and pulled chicken meat and let it simmer for at least 10 minutes.
In a separate pot, bring 3 qts of water and 2 T of kosher salt to a boil over high heat. Add egg noodles and cook until tender. Drain water out.
Add cooked noodles to soup and serve.