Chunky Chicken Noodle Soup

• 1 (3 lb.) broiler-fryer, skinned or 2 1/2 lbs. chicken pieces
• 6 c. water
• 3 fresh celery leaves
• 1/4 tsp. dried thyme
• 1/3 c. sliced green onions
• 1/2 c. sliced celery
• 1/2 c. sliced carrots
• 2 Tbsp. minced fresh parsley
• 1/2 tsp. salt
• 1/4 tsp. coarsely ground pepper
• 1 tsp. chicken bouillon granules or 1 chicken bouillon cube
• 1 c. uncooked fine egg noodles
• 1 bay leaf

1. Combine first four ingredients in a Dutch oven; bring to a boil.
2. Cover, reduce heat, and simmer for 45 minutes.
3. Remove chicken from broth, and cool.
4. Strain broth; discard celery leaves and solidified fat.
5. Return broth to Dutch oven; add green onions and next 8 ingredients.
6. Cover and simmer for 20 minutes.
7. Bone and chop chicken; add to broth.
8. Cook 5 more minutes.
9. Discard bay leaf.
10. Sprinkle soup with pepper, if desired.
11. Yield 7 cups.

chicken pieces, water, celery, thyme, green onions, celery, carrots, parsley, salt, ground pepper, chicken bouillon granules, egg noodles, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=96099 (may not work)