Chicken Noodle Soup

Yield: 6 Quarts

• 4 chicken leg quarters
• 1 tbsp parsley
• 1 tsp thyme
• 1 bay leave
• 2 cloves
• 1 tbsp salt
• 1 tsp pepper
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 1 cup onion, chopped
• 1 bag (12 oz.) egg noodles
• 2 chicken bullion cubes

Notes: I like to use chicken leg quarters but any kind of chicken or turkey, including leftovers, is OK. I use more than a cup of carrots. Egg noodles usually come in 12 oz. bags and I use about 3/4 of the bag. 1 1/2 cups of rice can be used instead of egg noodles. When using rice, cook for 15 minutes and check for doneness.

Preparation: Slice carrots and celery, chop onion.

Directions:

1. In a large pot, boil chicken until done, about 25 minutes depending on the chicken. Remove foam from the top of the liquid as the chicken boils. Remove chicken from pot and set aside to cool. Check the soup for bones or chicken by using a slotted spoon or pouring the soup through a colander.
2. Add everything except the noodles and chicken bullion to the soup.
3. Remove meat from chicken and add to soup.
4. Cook on low for 30 minutes.
5. Add chicken bullion and return soup to a boil. Add the noodles and cook according to the package directions (maybe a little less so the noodles don't overcook).
6. Serve.

Source: Evelyn Kelly

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