Grandma'S Chicken Soup

• 1 medium fryer chicken, cut up
• 10 c. cold water
• 2 celery stalks with leaves, cut into pieces
• 1 onion, quartered
• 5 black peppercorns
• 6 sprigs parsley
• salt and pepper to taste
• 1 c. vermicelli noodles, uncooked
• 2 eggs
• juice of 1 lemon

1. Put cut up chicken in a heavy pot or stock pot.
2. Cover with water.
3. Add celery, onion, peppercorns and parsley.
4. Bring to boil.
5. Reduce heat and skim foam on top.
6. Simmer halfway covered for 1 1/2 hours.
7. Cool slightly.
8. Remove chicken and strain broth. Add salt and pepper to taste.
9. Remove chicken from bone and chop. Add 2 cups of chopped chicken to strained broth (reserving rest of another use).
10. Stir in vermicelli noodles, simmer 15 minutes. Beat eggs with juice of 1 lemon.
11. Add a little of hot soup mixture (so mix won't curdle).
12. Pour egg mix into stock pot.
13. Mix well, heat and serve.

chicken, cold water, celery, onion, black peppercorns, parsley, salt, vermicelli noodles, eggs, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=530009 (may not work)