Stove Top...Chicken Noodle Soup

Chicken Noodle Soup

1 whole chicken

3 quarts cold water

1 cup carrots, diced

1 cup celery, diced

1/2 cup onion chopped

Parsley

1 bay leaf

2 teaspoons salt

3 cups uncooked egg noodles

Place chicken in large kettle with cold water. Cover and bring slowly to boil. Remove scum from top of water.
Add vegetables, bay leaf and salt. Cover; simmer very gently about 3 hours, occasionally removing scum if any forms.
Remove chicken when tender. Cool. Remove chicken from bone. Boil
noodles separately according to package directions. Add noodles and pieces of chicken to original broth mixture. Serve hot.

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