Chicken Noodle Soup

• 1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up
• 14 c. hot water, divided
• 1 medium onion, cut in wedges
• 2 bay leaves
• 2 tsp. salt
• 1/2 tsp. pepper
• 1 c. sliced carrots
• 1 c. sliced celery
• 2 Tbsp. bouillon
• 1 tsp. basil leaves
• 1 tsp. parsley flakes
• 1/2 bag of 1 lb. egg noodles

1. In Dutch oven, combine chicken, 8 cups water, onion, bay leaves, salt and pepper.
2. Bring to a boil.
3. Reduce heat.
4. Simmer. Cook and cover until chicken is tender, about 1 hour.
5. Remove chicken.
6. Cool slightly.
7. Remove and discard skin and bones.
8. Cut meat into bite size pieces.
9. With slotted spoon, remove onion and bay leaves; skim fat from broth.
10. Add remaining 6 cups of water, chicken, celery, carrots, bouillon, basil and parsley.
11. Bring to a boil.
12. Reduce heat; simmer covered just until carrots are tender, about 10 minutes.
13. Add noodles.
14. Simmer 10 to 15 minutes stirring occasionally.

chicken, hot water, onion, bay leaves, salt, pepper, carrots, celery, bouillon, basil, parsley flakes, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=315125 (may not work)