Chicken Noodle Soup, Simple

By Becky Jo

Ingredients

• 1 * 1 broiler-fryer chicken -- cut up
• 6 * 6 Cups water
• 1 * 1 Cup finely chopped onion
• 3/4 * 3/4 Cup finely chopped celery
• 2 * 2 Teaspoons salt
• 2 * 2 Teaspoons fresh chopped parsley
• 1/2 * 1/2 Teaspoon pepper
• 2 * 2 Cups uncooked egg noodles

Details

Servings 6
Adapted from decorating-country-home.com

Preparation

Step 1

Place chicken in a large saucepan or Dutch oven. Add water, onion, celery, salt, parsley and pepper. Cover and simmer over low temperature about 1 hour or until fork can be inserted in chicken with ease.

Remove chicken from broth. When cool enough to handle, remove chicken from bones, discarding skin and bones; cut chicken into bite-size pieces.

Break noodles into small pieces and cook according to package directions; drain. Skim fat from broth and discard. Bring broth to a boil; add chicken and cooked noodles to broth and simmer about 5 minutes.