Chicken & Noodles

By rsberkenbile

Ingredients

• 1 fryer chicken, cut into pieces
• 1 tsp. chickn bouillon granules
• Salt & pepper, to taste
• 1 lb. wide egg noodles
• 1 large can chicken broth

Preparation

Step 1

Place chicken in large soup pot or Dutch oven and cover with water. Bring to boil, and simmer until chicken is cooked through. Remove chicken, and place broth and chicken (separately) in refrigerator overnight, to allow fat to surface in the broth for skimming. Next day, skim fat from broth and return to cooktop. Add can of chicken broth and bring to simmer. Add onion, chopped, and let simmer until transluscent. Debone chicken and return to broth. In a separate pot, cook noodles in salted water until tender. Drain, and add to chicken mixture. Season, as desired.