Best Polish Chicken Soup

1 - Whole Chicken (Roasting Chicken Works Fine)
1 Bag - Baby Carrots
1 - Large White Onion (Chopped Fine)
1 Bunch -Celery (About 5 Stalks) (sliced into 1/8" slices)
14 Cloves - Garlic
1 Bunch - Fresh Dill (Chopped Fine)
8 Leafs - Fresh Basil
1/2 Bunch- Fresh Parsley (Chopped Fine)
2 Tbsp -Chili Powder
4 Tbsp -Italian Seasoning
6 Cubes - Chicken Boulion
4 Tbsp - Kosher or Sea Salt
4 Tbsp - Black Pepper

Add all your ingredients into a pot large enough that the chicken will be fully submerged. Fill it with water and bring it to a boil. Once it is at a boil turn the stove on low and let it cook for about 4 hours. The soup should loose about 20% to 25% of the water from cooking.

Remove the chicken and all the pieces that fell off into the soup and place it on the side to cool down.

Now its time to get messy... Once the chicken has cooled down enough where you can handle it you will remove all the meat from the bones and place it in the soup. Take you're favorite noodles and add it to the soup. You may want to add a little bit of water...but not too much. You don't want to water it down.

Let the noodles finish cooking and you are done. The soup will taste the best the next day as it sits in the refrigerator.