Chicken Soup - cooking recipe

Ingredients

1 (4 to 5 lb.) chicken, quartered
3 carrots, peeled
1 sweet potato, peeled
4 celery stalks, cut up
1 small parsnip, peeled and sliced
1 large onion, peeled and quartered
few sprigs dill
water
salt and pepper to taste
8 oz. thin egg noodles, cooked and drained

Preparation

Place chicken, vegetables and dill in a large kettle.
Add water to cover (about 2 1/2 quarts).
Cover and bring to a boil over high heat; skim foam.
Add salt and pepper.
Cover; simmer for 2 hours.
Remove chicken and vegetables; set aside to cool.
Pour broth through strainer.
Slice carrots and dice chicken; return to broth.
Discard all other vegetables and bones.
Add noodles to soup and heat through.
Yields 10 servings.