Chicken Soup

• 1 (4 to 5 lb.) chicken, quartered
• 3 carrots, peeled
• 1 sweet potato, peeled
• 4 celery stalks, cut up
• 1 small parsnip, peeled and sliced
• 1 large onion, peeled and quartered
• few sprigs dill
• water
• salt and pepper to taste
• 8 oz. thin egg noodles, cooked and drained

1. Place chicken, vegetables and dill in a large kettle.
2. Add water to cover (about 2 1/2 quarts).
3. Cover and bring to a boil over high heat; skim foam.
4. Add salt and pepper.
5. Cover; simmer for 2 hours.
6. Remove chicken and vegetables; set aside to cool.
7. Pour broth through strainer.
8. Slice carrots and dice chicken; return to broth.
9. Discard all other vegetables and bones.
10. Add noodles to soup and heat through.
11. Yields 10 servings.

chicken, carrots, sweet potato, celery stalks, parsnip, onion, dill, water, salt, thin egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872135 (may not work)