Micheles Chicken Noodle Soup

• One whole 34 pound chicken with skin and fat removed
• 3 quarts water
• 3 onions, quartered
• 3 carrots, quartered
• 3 stalks celery, halved
• 6 whole dried Chinese black mushrooms (optional)
• 2 cloves garlic
• 4 sprigs fresh parsley
• 2 bay leaves
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 57 ounces of your favorite egg noodles (I prefer dumpling style)

1. Place the chicken in a large stockpot.
2. Add the water and place over medium-high heat.
3. Add the vegetables, mushrooms (if using), garlic, parsley, bay leaves, salt, and pepper.
4. Bring to a boil, reduce the heat, and simmer, partially covered, for 1 1/2 hours.
5. Remove the chicken from the pot.
6. Remove the meat from the bones and cut into bite-size pieces; set aside.
7. Remove the mushrooms, if using, and set aside.
8. Remove and discard the bay leaves.
9. With a slotted spoon, remove the rest of the solids from the stockpot and transfer them to a blender or large food processor.
10. Puree the solids, adding some of the liquid from the stockpot if it is too thick to blend; set aside.
11. Return the remaining stock to a boil, add the noodles, and cook until al dentetender but still slightly firm.
12. Reduce the heat, stir in the pureed vegetables, chicken, and mushrooms, and serve.

chicken, water, onions, carrots, stalks celery, dried chinese black mushrooms, garlic, parsley, bay leaves, salt, black pepper, egg noodles

Taken from www.epicurious.com/recipes/food/views/michele-s-chicken-noodle-soup-385094 (may not work)