Chunky Chicken Noodle Soup - cooking recipe

Ingredients

1 (3 lb.) broiler-fryer, skinned or 2 1/2 lbs. chicken pieces
6 c. water
3 fresh celery leaves
1/4 tsp. dried thyme
1/3 c. sliced green onions
1/2 c. sliced celery
1/2 c. sliced carrots
2 Tbsp. minced fresh parsley
1/2 tsp. salt
1/4 tsp. coarsely ground pepper
1 tsp. chicken bouillon granules or 1 chicken bouillon cube
1 c. uncooked fine egg noodles
1 bay leaf

Preparation

Combine first four ingredients in a Dutch oven; bring to a boil.
Cover, reduce heat, and simmer for 45 minutes.
Remove chicken from broth, and cool.
Strain broth; discard celery leaves and solidified fat.
Return broth to Dutch oven; add green onions and next 8 ingredients.
Cover and simmer for 20 minutes.
Bone and chop chicken; add to broth.
Cook 5 more minutes.
Discard bay leaf.
Sprinkle soup with pepper, if desired.
Yield 7 cups.