Chicken Noodle Soup - cooking recipe

Ingredients

1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up
14 c. hot water, divided
1 medium onion, cut in wedges
2 bay leaves
2 tsp. salt
1/2 tsp. pepper
1 c. sliced carrots
1 c. sliced celery
2 Tbsp. bouillon
1 tsp. basil leaves
1 tsp. parsley flakes
1/2 bag of 1 lb. egg noodles

Preparation

In Dutch oven, combine chicken, 8 cups water, onion, bay leaves, salt and pepper.
Bring to a boil.
Reduce heat.
Simmer. Cook and cover until chicken is tender, about 1 hour.
Remove chicken.
Cool slightly.
Remove and discard skin and bones.
Cut meat into bite size pieces.
With slotted spoon, remove onion and bay leaves; skim fat from broth.
Add remaining 6 cups of water, chicken, celery, carrots, bouillon, basil and parsley.
Bring to a boil.
Reduce heat; simmer covered just until carrots are tender, about 10 minutes.
Add noodles.
Simmer 10 to 15 minutes stirring occasionally.