Old Fashioned Chicken Noodle Soup

• 4 -5 lbs stewing chicken, cut up
• 6 cups water
• 1/2 cup chopped onion (1 medium)
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 1/2 cups dried medium noodles
• 1 cup chopped carrot (2 medium)
• 1 cup chopped celery (2 stalks)
• 2 tablespoons fresh parsley

1. In a large Dutch oven or kettle combine chicken, water, onion, salt, pepper, and bay leaf.
2. Bring to boiling; reduce heat.
3. Simmer, covered, about 2 hours or until chicken is tender.
4. Remove chicken from broth.
5. When cool enough to handle, remove meat from bones.
6. Discard bones.
7. Cut meat into bite-sized pieces; set aside. Discard bay leaf.
8. Skim fat from broth.
9. Bring broth to boiling.
10. Stir in the noodles, carrots, and celery. Simmer, covered, about 8 minutes or until noodles ar tender but still firm.
11. Stir in chicken and parsley; heat through.

stewing chicken, water, onion, salt, black pepper, bay leaf, noodles, carrot, celery, fresh parsley

Taken from www.food.com/recipe/old-fashioned-chicken-noodle-soup-284575 (may not work)