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Chicken Noodle Soup

Makes 10 to 12 servings
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Ingredients Method

Ingredients
  

  • 1 4- to 5-pound whole chicken, cut into pieces
  • 5 quarts water
  • 6 sprigs fresh parsley
  • 6 bay leaves
  • 3 large carrots cut into 2-inch pieces
  • 3 stalks celery cut into 2-inch pieces
  • 4 cloves garlic
  • 1 large onion cut into 2-inch pieces
  • 2 tablespoons butter
  • 2 cups diced carrot
  • 2 cups diced celery
  • 1 cup diced onion
  • 2 tablespoons salt
  • 1 teaspoon ground black pepper
  • 8 ounces uncooked egg noodles

Method
 

  1. In a large Dutch oven or stockpot, combine chicken, water, parsley, bay leaves, carrots, celery, garlic, and onion. Bring to a boil over high heat; reduce heat, and simmer, uncovered, for 1 hour or until chicken is tender. Cool chicken slightly; remove and discard skin and bones. Chop chicken into bite-size pieces; set aside. Strain broth, discarding solids; set aside.
  2. In Dutch oven, melt butter over medium heat. Add diced carrot, diced celery, and diced onion. Cook for 8 minutes, stirring frequently, until vegetables are tender. Add reserved broth, salt, and pepper. Bring to a boil over medium-high heat. Add noodles; cook for 10 minutes or until noodles are tender. Add chicken; cook for 2 minutes or until heated through.