Chicken Noodle Soup

I made this soup for Derrick and he loved it. I used this recipe as a guideline but changed so many things. This came out of my Better Homes & Gardens cookbook.

Old-Fashioned Chicken Noodle Soup

Ingredients:
1 4-5lb stewing chicken, cut up
6 cups water
1/2 cup chopped onion (1 medium)
2 tsp salt
1/4 tsp black pepper
1 bay leaf
1 1/2 cups dried medium noodles
1 cup chopped carrots (2 medium)
1 cup chopped celery (s stalks)
2 tsp dried parsley or 2 tbs fresh parsley
(I also added some dried dill to taste)

Directions:
1. In a large kettle or Dutch oven combine chicken, water, onion, salt, pepper & bay leaf. Bring to boiling; reduce heat. Simmer, covered, about 2 hrs or until chicken is tender.
2. Remove chicken from broth. When cool enough to handle, remove meat from bones. Discard bones. Cut meat into bite-sized pieces; set aside. (I shredded mine instead of cutting into pieces.) Discard bay leaf. Skim fat from broth.
3. Bring broth to boiling. Stir in the noodles, carrots and celery. Simmer, covered, about 8 minutes or until noodles are tender but still firm. Stir in chicken & parsley; heat through.

Makes about 8 servings.

I cooked the carrots & celery with the chicken for the whole 2 hrs so they were nice & soft .