1 t chicken bouillon (my favorite it Better Than Bouilllon)
Instructions
Over medium-high heat, cook chicken in a large stalk pot that it filled with about eight cups of water, the poultry seasoning, onion and garlic powders, bay leaves, and ginger and turmeric if using. Also add salt and pepper to taste. Cook until meat is cooked through, about forty-five minutes.
Remove chicken and bay leaves from broth. Discard the bay leaves. Increase burner heat to high, and add the carrots, celery, noodles, and bouillon. Boil until vegetables and noodles are tender, about ten minutes.
Meanwhile, using two forks, shred the chicken. Add back to the pot once the vegetables and noodles are finished cooking.
If you'd like a thicker result, dissolve ¼ cup flour in one cup water, and add, cooking over medium heat until the dish thickens.
Recipe by The Gingham Apron at https://www.theginghamapron.com/comforting-chicken-noodles/