Chicken Noodle Soup

• 1 whole fying chicken
• 1 tablespoon butter
• 1 teaspoon salt
• 12 teaspoon pepper
• 3 chicken bouillon cubes
• 2 carrots
• 1 stalk celery
• 1 medium onion, cut in half
• 8 ounces extra wide egg noodles
• 14 cup fresh parsley, coarsely chopped

1. In a large dutch oven add chicken with enough water to just cover-( about 10-11 cups.
2. ).
3. Add to chicken-salt,pepper, butter, 1 1/2 carrots whole, stalk of celery, and onion halved.
4. Bring to a boil then turn heat to low.
5. Simmer 1 1/2 hours.
6. Remove chicken, cool .
7. Debone chicken into large pieces-about 2 inches long.
8. Reserve chicken on the side.
9. Remove carrots,onion and celery-throw away.
10. Strain chicken broth into clean dutch oven.
11. Add chicken boullion cubes.
12. Shred remaining 1/2 carrot into broth.
13. Bring broth up to a boil.
14. Add noodles, return to a boil and cook noodles 7 minutes.
15. Add parsley and chicken, heat through.
16. Add additional salt and pepper to taste.

chicken, butter, salt, pepper, chicken, carrots, celery, onion, extra wide egg noodles, fresh parsley

Taken from www.food.com/recipe/chicken-noodle-soup-412351 (may not work)