Ingredients:
1 chicken (3 to 3 1/2 pounds),
(skinned & cut into 8 pieces)
8 cups of water
2 tsp. chicken bullion
5 carrots cut into 1/2-inch pieces
3 celery ribs, cut into 1/2-inch pieces
2 onions, chopped
8 sprigs of parsley, chopped
1 tsp. salt
1/2 tsp. garlic powder
1/2- tsp. black pepper
1 1/2 cups medium egg noodles
Preparation:
In a Dutch oven, bring chicken,
water and bullion
to a boil over high heat.
Reduce heat to medium, cover,
and cook for one hour
until chicken is done.
Remove the meat to a bowl to cool.
While chicken cools, add carrots, celery, onions,
parsley sprigs, salt, and black pepper
to the chicken
stock cook on high.
Remove the bones of the chicken and cut into
1-inch
pieces and return to soup.
Skim the fat from the top of the soup.
When veggies done add noodles and return the soup
to
a boil.
Reduce heat to medium and cook 5 minutes,
or until
the noodles are tender.