≡   Categories
Chicken Noodle Soup

1 whole fying chicken
1 tablespoon butter
1 teaspoon salt
12 teaspoon pepper
3 chicken bouillon cubes
2 carrots
1 stalk celery
1 medium onion, cut in half
8 ounces extra wide egg noodles
14 cup fresh parsley, coarsely chopped


In a large dutch oven add chicken with enough water to just cover-( about 10-11 cups. ). Add to chicken-salt,pepper, butter, 1 1/2 carrots whole, stalk of celery, and onion halved. Bring to a boil then turn heat to low. Simmer 1 1/2 hours. Remove chicken, cool . Debone chicken into large pieces-about 2 inches long. Reserve chicken on the side. Remove carrots,onion and celery-throw away. Strain chicken broth into clean dutch oven. Add chicken boullion cubes. Shred remaining 1/2 carrot into broth. Bring broth up to a boil. Add noodles, return to a boil and cook noodles 7 minutes. Add parsley and chicken, heat through. Add additional salt and pepper to taste.

Source: www.food.com