Phil's Chicken Noodle Soup with Barley

Chicken Stock:

1 costco roasted chicken

1 large onion, peeled and halved

4 carrots, peeled and halved

3 springs fresh parsley

4 celery stalks with leaves

3 sprigs fresh thyme

2 tsp whole peppercorns

1 tsp coarse sea salt

1/2 tsp poultry seasoning

2 whole bay leaves

1 garlic clove, unpeeled

Chicken Base

Fill a large stockpot 2/3 full of water. Pull meat off whole chicken and refrigerate the meat. Add chicken bones, skin and all liquid and gel to pot. Add all other ingredients. Start with cold water and bring to a boil. Just when water starts to boil, turn down heat to a bubbling simmer for 3 hours, uncovered. Add chicken base a little at a time to taste (5-6TB). Let cool and strain using a fine strainer. Discard any strained out solids. Save liquid in fridge or freezer until ready to use.

Chicken Noodle Soup

Heat stock and add...

3 carrots, peeled and diced

3 celery stalks with leaves, diced

1/4 cup barley pearls

chicken meat that was taken from bone to make stock

When barley is soft, add 4 cups flat egg noodles.

Serve when noodles are soft.

Or cook noodles separately and add directly to soup bowls.