Chicken Noodle Soup - cooking recipe

Ingredients

1 broiler-fryer chicken (3 1/4 lb.) quartered
4 c. each chicken broth and water
2 carrots, cut in 1 inch pieces
1 1/2 c. sliced celery
1 c. coarsely chopped onion
1 pkg. (8 oz.) broad egg noodles
1/4 c. chopped parsley

Preparation

Bring chicken, broth and water to a boil in a 4 to 5-quart pot.
Reduce heat, cover and simmer 20 to 25 minutes.
Add carrots, celery and onion.
Simmer 15 to 20 minutes longer, until chicken is no longer pink near the bone.
Remove chicken.
Skim off all fat.
Stir in noodles, increase heat to medium and cook 8 to 10 minutes, stirring occasionally, until noodles are tender. Remove skin from chicken.
Tear meat into bite-size pieces.
Stir meat and parsley into soup.
Serves 6.