Cindy'S Cooking Light Chicken Noodle Soup - cooking recipe

Ingredients

1 (4 lb) broiler-fryer chickens, halved
2 stalks celery, halved
1 large onion, quartered
1 carrot, scraped and halved
1 turnip, peeled and halved
2 garlic cloves, crushed
1 1/4 teaspoons salt
3/4 teaspoon pepper
1/4 teaspoon dried tarragon
1/4 teaspoon oregano
4 cups water
3 cups chicken broth
4 ounces thick egg noodles
1 large onion, chopped
2 stalks celery, sliced
2 carrots, scraped and sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon tarragon
1/4 teaspoon oregano

Preparation

Combine: chicken & next 10 ingredients in a large dutch oven, and bring mixture to a boil over high heat. Reduce heat; cook 45 minutes or until chicken is tender. REmove chicken from borth; set broth mixture aside. Skin and bone chicken; chop chicken meat and set aside.
Pour broth mixture through a wire-mesh strainer into a large bowl; discard cooked vegetables. Remove and discard fat from broth; return broth to dutch oven.
Cook noodles according to package directions, omitting salt and fat; drain and set aside.
Add chopped onion, sliced celery, and sliced carrots to chicken broth; bring to a boil over high heat. Reduce heat; simmer 15 minutes -- add cooked noodles and simmer another 15 minutes. Serve or you can freez in containers.