Chicken Noodle Soup

Around here, there have been A LOT of sick people. It's no wonder with the weather bounces back and forth between warm and cold. Spring is trying to emerge and winter is trying to hold on. With my youngest son being the most recent casualty of sickness, I'm posting my Chicken Noodle Soup Recipe.

Ingredients:

1 1/2 to 2 pound fryer
8 - 10 cups water
4 medium carrots
4 stalks celery
1/2 onion
2 tbls parsley
1 bag egg noodles

Directions

* In a large soup kettle or Dutch oven, add Chicken and water. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until juices run clear, skimming the surface as foam rises.
* Remove chicken. When cool enough to handle, *remove meat from bones; discard bones. Cut or tear meat into bite-size pieces; set aside. add the carrots, celery and onion to the chicken broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the vegetables are tender.
* Add noodles and chicken. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Cook for 2-4 minutes or until noodles are tender.

**shortcuts** Use a rotisserie Chicken and equal parts of canned Chicken broth and water. Start recipe from the asterisk and go from there.

Stay Well Everyone
And Happy Cooking!!