Chicken Noodle Soup

1 whole chicken - cleaned and remove insides

3 bay leaves

1 large or 2 small chicken bullion cubes

1 c chopped carrots

1 c chopped celery

1/4 c chopped onion

1 tbsp minced garlic

1 whole bag of whole wheat noodles

water

Place the whole chicken, bay leaves, bullion, 1/4 c carrots, 1/4 c celery, onion and garlic in the stock pot and fill with water within an inch of the rim. Bring to a boil and then turn down to low or medium low until the chicken is cooked - about 2 hours or so. Remove the chicken to cool and then debone. Add the chicken meat the remaining carrots and celery and noodles to the pot and return to a boil. Turn down to medium and cook until the noodles are done (about 6-8 minutes).

Serve and enjoy. If using a standard stock pot you will have about 8 servings.