Chicken Noodle Soup

• 1 (2 lb) whole chickens
• salt
• 1 dash pepper
• 1 12 cups fine noodles
• 1 tablespoon chopped onion
• 12 teaspoon salt
• 18 teaspoon pepper
• 1 bay leaf

1. Wash chicken, do not cut up, leave whole.
2. Place chicken in Dutch oven, cover with water.
3. Add 1/2 t.
4. salt per pound of chicken and the pepper.
5. Heat to boiling.
6. Reduce heat.
7. Cover and simmer 1 1/2 hours or until chicken is tender.
8. Remove chicken from pot.
9. Remove meat from bones; cut into small pieces.
10. Skim any fat from broth.
11. Measure out 5 cups of broth and place into large saucepan.
12. Add chicken and remaining ingredients.
13. Heat to boiling.
14. Reduce heat and simmer until noodles are tender, about 10 minutes.
15. Remove bay leaf before serving.

whole chickens, salt, pepper, noodles, onion, salt, pepper, bay leaf

Taken from www.food.com/recipe/chicken-noodle-soup-82383 (may not work)