2.5 L water 10 cup
15 ml chicken bouillon 1 tbsp
1 chicken 3 1/2 lb(1.75 kg)
salt & pepper to taste
45 ml fresh parsley, chopped 3 tbsp
1 bay leaf
500 ml carrots, sliced 2 cup
500 ml celery, sliced 2 cup
1 onion, coarsely chopped
1 L wide egg noodles 4 cup
In large stock pot; combine water, chicken bouillon, chicken, salt, pepper, parsley and bay leaf. Bring to a boil. Cover and reduce heat. Simmer for 1 hour or until chicken is tender. Remove chicken and set aside.
Bring stock to a boil. Add vegetables. Cover and cook 20 to 25 minutes. Add noodles gradually so soup continues to boil. Cook, uncovered until noodles are tender, stirring occasionally. Remove chicken from bones, and cut into bite size pieces. Discard skin and bones. Stir chicken into soup and heat through. Taste and adjust seasonings.
Serves 8