Source:

Sarah

Serves/Makes:8

Ingredients

• 1 3 to 4 lbs (1.8 kg). chicken
• 1 large onion, chopped
• 1 cup (225 ml) celery, chopped
• 1 cup (225 ml) carrots, chopped
• 2 tbsp (30 ml) chicken bouillon granules
• 1/2 tsp (2 ml). pepper
• 2 quarts (1900 ml) water (approximately)
• 2 tbsp (30 ml) parsley
• 1 cup (225 ml) cooked noodles
• salt and pepper to taste

Preparation

• Rinse chicken and place in large stockpot along with vegetables, bouillon and pepper.
• Add enough cold water to cover chicken (about 2 quarts).
• Simmer one hour, or until chicken is tender.
• Remove chicken.
• Discard skin, fat, bones and cartilage and reserve meat.
• Cut or shred meat as preferred and return to broth and vegetables in stockpot.
• Add remaining ingredients and heat to desired temperature.

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