Chicken Noodle Soup

Source: Mom

Ingredients:
1 whole chicken
1 small package frozen mixed vegetable or peas & carrots
2 Tbsp chicken bouillon granules
½ package egg noodles
1 pint cream (if you don't have cream, melt 2/3 c. butter and add 1 1/2 cups milk. If you use low fat milk add 1 Tbsp of flour to thicken)
2 Tbsp cornstarch

Directions:
1. Remove the chicken from its packaging, remove the giblets from the cavity and discard. Wash the chicken and place in a deep soup pot. Cover with water and simmer until done. When done, remove the chicken from the pot and set aside to cool on a plate, keeping the leftover liquid, which is now chicken broth. When the chicken has cooled, remove the meat from the bone and discard the bones and skin. Cut the meat into bite-sized pieces.
2. Put the broth in the soup pot back on the stove and bring to a boil. When the broth is boiling, add the frozen vegetables. When the veggies are nearly done, add the bouillon and noodles. When the noodles are nearly done, add the cream mixed with the cornstarch (must be mixed very thoroughly, with a whisk or a fork). Add the cut-up chicken, and salt and pepper to taste.