Chicken noodle soup

Tis the season for Chicken Noodle Soup! And there's nothing better than making it with organic ingredients!

Chicken Noodle Soup

4 quarts chicken broth (I used Pacific's organic free range chicken broth)
1 lb of chicken (I used thighs)
5 carrots peeled and sliced
5 stalks celery, chopped (reserve leaves)
2 onions, diced
1/2 ts ground pepper (more or less to taste)
1/2 ts salt (more or less to taste)
pinch of thyme
1 ts lemongrass paste
3 bay leaves
1/2 ts garlic powder
1 pkg of organic egg noodles

Boil chicken in chicken broth until cooked through. I boiled them for an hour because I walked away and went and did something else. It by all means doesn't need that long, but it was pretty tender. Pull out the chicken and shred or dice, and throw back in the pot. Add the rest of the ingredients except the pasta and celery leaves. Simmer for an hour, or low boil for 30 minutes until carrots are tender. Meanwhile cook pasta in another pot, drain, and set aside. Once the carrots are tender, throw in the celery leaves and cook for a few minutes. Fish out the bay leaves. Dish out the pasta into the bowls and pour soup on top. For an added kick, sprinkle in some cayenne for a sinus clearing! This made approximately 6 big bowls. It could easily be doubled, tripled, or halved as needed. This is a very forgiving recipe! Enjoy!