Chicken Noodle Soup

• 1 (2 1/2 to 3 lb.) ready to cook broiler-fryer chicken, cut up
• 3 qt. water
• 1 medium onion, quartered
• few sprigs parsley
• 1 tsp. salt
• 1 tsp. whole black peppercorns
• 2 c. uncooked fine noodles
• 1 c. diced celery
• 1/2 c. shredded carrots
• 2 tsp. salt
• 1/2 tsp. dried thyme, crushed
• 1/4 tsp. dried oregano, crushed

1. Place chicken in Dutch oven or deep kettle.
2. Add water, onion, parsley, salt and whole black peppercorns.
3. Cover and simmer for 1 hour.
4. Remove chicken from broth.
5. Cool and remove meat from bones. Dice meat.
6. Strain broth and return to kettle.
7. Bring stock to boiling and add noodles, celery, shredded carrots, salt, thyme and oregano.
8. Return to boil.
9. Cover and cook, stirring occasionally, about 10 minutes, or until noodles are tender.
10. Add chicken and heat.
11. Makes 2 1/2-quarts.

chicken, water, onion, parsley, salt, whole black peppercorns, noodles, celery, carrots, salt, thyme, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=796 (may not work)