Chicken Noodle Soup, from scratch

It's really cold right now. Warm yourself up with a comforting bowl of a classic dish. Also, roasting a whole chicken and making soup with it makes like 4 meals for around $20 which is AWESOME!

Ingredients

1 Roast Chicken (approx. 2 lbs)
2 yellow onions, one sliced, one diced
5 ribs celery, sliced into half moons
5 carrots, sliced into medallions
4 bay leaves
~ 7 L water
6 cloves of garlic, 4 whole, 2 minced
2 tbsp Vegeta
1 tbsp sea salt
1 tbsp fresh ground pepper
1 tbsp olive oil

Instructions

1. You can either buy a roasted chicken from your grocery store which is wayyyyy easier, or you could break this recipe up into a 2 night meal plan like Matt and I did. We made this: http://www.jamieoliver.com/recipe-print.php?url=super-tasty-spanish-roast-chicken
2. Once your chicken is roasted, take the the majority of the meat off the carcass. Reserve about 2 cups of chicken meat to put in your soup later. You can eat the rest or use it for something else.
3. Now we make the broth! Put the entire chicken carcase into a BIG pot. Cover the carcass with water. Place on the stove top on high.
4. Slice a big yellow onion and place in water, along with 4 whole cloves of garlic, peeled. Add your vegeta, 2 bay leaves, all salt and pepper.
5. Once the water is boiling, reduce to medium high heat to keep the broth at a good boil.
6. Boil for 2 hours, adding water as you go so that the carcass is always covered with water.
7. If you have time you can start on the next process of making the soup, or you can discard the chicken bones, put the broth into jars, store overnight, and make the soup the next day.
8. To remove the chicken bones, put a large pot or big bowl into the sink, put a collender over it, and strain the broth and bones into it. Pick through the reserved chicken bones and remove all the good meat you want to eat. Add this meat to the meat you have reserved prior to boiling the bones.
9. Chop your carrots and celery (even include the leafy bits) into bite sized pieces. Fine dice a big yellow onion. Mince 2 cloves of garlic.
10. Put a big pot on the stove top on medium. Oil with about a tbsp of olive oil. Add all your veggies: carrots, celery, onion and garlic. Cook for 10 minutes, stirring occasionally.
11. Add your broth to the pot and bring to a boil. Add 2 bay leaves. Reduce the medium low heat and add your reserved chicken meat.
12. If the soup looks too thick, add more water. Our broth was so rich that we added an additional 1L of water, and balanced it out with another tbsp of vegeta, salt and pepper.
13. Add any kind of mini noodle, or if you want to be super ambitious you can use homemade chopped spaghetti . Cook with the noodles for 3-5 minutes.
14. Season to taste with salt and pepper and serve! It's best eaten with 3 cheese grilled cheese. Oh yeah.