ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Chicken and Noodle Comfort Soup
Recipe of the Month for September, 2001

Ingredients

1 (3-pound) broiler-fryer, skinned, or 2-1/2 pounds of
chicken pieces

6 cups water

3 fresh celery leaves

1/4 teaspoon dried thyme

1/3 cup thinly sliced green onions

1/2 cup thinly sliced celery

1/2 cup thinly sliced carrots

2 tablespoons minced fresh parsley

1/2 teaspoon salt

1/4 teaspoon coarsely ground pepper

1 teaspoon chicken bouillon granules, or 1 chicken
bouillon cube

1 cup uncooked fine egg noodles

1 bay leaf

Directions

Combine first 4 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 20 minutes.

Bone and chop chicken; add to broth.

Cook 5 more minutes.

Discard bay leaf.

Sprinkle soup with salt and pepper to taste.

Makes 7 delicious cups.