Chicken Soup

• 4-5 lb whole chicken
• 8 oz can tomato sauce
• 2 chopped celery stalks and bunch celery leaves
• 3 chopped carros
• 1 chopped medium parsnip
• 1 chopped small turnip
• 1 chopped large onion
• dill
• parsley
• 1 T kosher salt
• pinch white pepper
• 3 peeled garlic cloves
• 1 bay leaf
• 1/2 t dried thyme
• sprig rosemary
• hearty homestyle noodles
• diced carrots
• diced celery

1. Clean and remove fat from chicken. Sprinkle inside and outside of chicken with salt.
2. In large pot, put celery, carrots, parsnip, turnip, onion, tomato sauce, and spices. Stir. Place chicken on top. Add water to cover chicken with an inch to spare.
3. Bring to boil and reduce heat to simmer when boiling begins. Skim scum of top and simmer, with cover askew, for 1 1/2 to 2 hours, or until chicken is falling off bones.
4. Remove chicken from pan, cool and take meat off bone. While cooling, continue cooking the broth.
5. Strain broth of all solids and add meat to soup.
6. Before serving, add diced carrots and celery and cook noodles in broth.

chicken, tomato sauce, celery stalks, carros, medium parsnip, onion, dill, parsley, t, white pepper, garlic, bay leaf, thyme, rosemary, hearty, carrots, celery

Taken from www.epicurious.com/recipes/member/views/chicken-soup-51973851 (may not work)