HOMESTYLE CHICKEN NOODLE SOUP  

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INGREDIENTS:  
1 chicken (3 to 3 1/2 pounds), cut into 8 pieces  
6 cups of water  
5 carrots, cut into 2-inch pieces  
3 celery ribs, cut into 2-inch pieces  
2 onions, peeled and each cut into 8 wedges  
8 springs of flat-leaf parsley  
1 1/2 teaspoons salt  
1/2 teaspoon black pepper  
1 1/2 cups medium egg noodles  

DIRECTIONS:  
In a Dutch oven, bring chicken and water to a boil over high  
heat. Add carrots, celery, onions, parsley sprigs, bay leaves,  
salt, and black pepper. Return the mixture to a boil. Reduce  
heat to low, cover, and simmer 1 hour, or until the chicken  
is no longer pink inside and the vegetables are tender. Remove  
and discard the bay leaves and parsley sprigs. Remove the  
chicken from the soup. Skim the fat from the top of the soup  
with a large spoon. Remove and discard the chicken skin. Remove
the meat from the bones. Cut the chicken meat into 1-inch  
pieces and return the soup. Add noodles and return the soup  
to a boil. Reduce heat to medium and cook 5 minutes, or until  
the noodles are tender.  

Yield: 4 Servings