Chicken Noodle Soup

 

1

cut-up whole chicken (3 to 3 1/2 lb)

4 1/2

cups cold water

1

teaspoon salt

1/2

teaspoon pepper

1

medium celery stalk (with leaves), cut-up

1

carrot, cut up

1

small onion, cut up

1

parsley sprig

2

medium carrots, sliced (1 cup)

2

medium celery stalks, sliced (1 cup)

1

small onion, chopped (1/4 cup)

1

tablespoon chicken bouillon granules

1

cup uncooked medium egg noodles (2 oz)

Chopped fresh parsley

• 1 Remove excess fat from chicken. In Dutch oven or stock pot, place chicken, giblets (except liver) and neck. Add remaining chicken and broth ingredients; heat to boiling. Skim foam from broth; reduce heat to low. Cover and simmer about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• 2 Remove chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined strainer; discard vegetables. Remove skin and bones from chicken. Cut chicken into 1/2-inch pieces. Skim and discard fat from broth. Use immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze for future use.
• 3 Add enough water to broth to measure 5 cups. In Dutch oven, heat broth, sliced carrots, sliced celery, chopped onion and bouillon granules to boiling. Reduce heat to low; cover and simmer about 15 minutes or until carrots are tender.
• 4 Stir in noodles and chicken. Heat to boiling. Reduce heat to low; simmer uncovered 7 to 10 minutes or until noodles are tender, stirring occasionally. Sprinkle with parsley.