Chicken Noodle Soup - cooking recipe

Ingredients

1 (2 1/2 to 3 lb.) frying chicken, cut up
10 c. water
2 chicken flavored bouillon cubes
1/2 c. chopped onion
1/2 tsp. pepper
1/2 tsp. salt
1 bay leaf
1 c. sliced celery
1 c. thinly sliced carrots
1/4 c. chopped onion
3 1/2 oz. (2 c.) uncooked wide egg noodles

Preparation

In large saucepan, combine chicken and water.
Bring to boil. Reduce heat; cover and simmer 15 minutes.
Skim off any residue that rises to surface.
Add bouillon cubes, 1/2 cup onion, salt, pepper and bay leaf.
Cover.
Simmer 35 to 45 minutes or until chicken is tender.
Remove chicken from broth.
When cool enough to handle, remove chicken from bones and cut into bite-sized pieces.
Skim fat from broth.
Return chicken to broth.
Stir in celery, carrots and 1/4 cup onion.
Bring to boil.
Reduce heat. Cover and simmer 15 minutes.
Remove bay leaf.
Drop noodles into boiling soup.
Cook, uncovered, 5 to 10 minutes or until noodles are tender, stirring occasionally.