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Chicken Noodle Soup

1 stewing chicken (about 4 pounds), cut up
3 quarts water
2 cans (14-1/2 ounces each) chicken broth
5 celery ribs, coarsely chopped, divided
4 medium carrots, coarsely chopped, divided
2 medium onions, quartered, divided
2/3 cup coarsely chopped green pepper, divided
1-1/4 teaspoons pepper, divided
1 bay leaf
2 teaspoons salt
8 ounces uncooked medium egg noodles

In a large kettle, combine the chicken, water, broth, half of the

Printed from tasteofhome.com Oct 13, 2008

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Chicken Noodle Soup cont.

celery, carrots, onions and green pepper, 1/2 teaspoon pepper and the
bay leaf. Bring to a boil. Reduce heat; cover and simmer for 2-1/2
hours or until chicken is tender. Chop the remaining onion; set
aside. Remove chicken from broth. When cool enough to handle,
remove meat from bones and cut into bite-size pieces. Discard bones
and skin; set aside. Strain broth and skim fat; return broth to
kettle. Add salt, chopped onion and remaining celery, carrots, green
pepper and pepper. Bring to a boil. Reduce heat; cover and simmer for
10-12 minutes or until vegetables are crisp-tender. Add noodles and
chicken. Cover and simmer for 12-15 minutes or until noodles are
tender.

Yield: 16 servings.