Chicken Noodle Soup

1 whole chicken or 4 lbs chicken pieces

3 carrots, scrubbed

1 onion

2 stalks celery, washed

3 stems parsley plus 2 T chopped parsley leaves

1 bay leaf

2-3 Chicken Bullion Cubes

8 oz. Egg Noodles

Salt and Pepper to taste


Place chicken in pot with strainer inserted.  Cut the tops and tips off the carrots and add to pot (include carrot greens if still on carrots). Scrape the skins from the carrots into the pot.  Cut the celery leaves and celery bottoms from the stalks and add these to the pot.  Cut the root end, stem end and remove peels from onion and add to pot.  Add bay leaf and 3 stems of parsley to the pot and cover completely with water.  Bring to a boil, reduce heat and simmer for 2-3 hrs.


Slice carrots and celery.  Dice the onion and chop parsley leaves to equal 2 Tablespoons.  Set aside.


When chicken is done simmering, remove strainer from pot and remove chicken to cutting board. Discard all solids left in the strainer.  Using a fine mesh strainer lined with cheesecloth pour broth into a soup pot, measuring 12 cups broth and 2 or 3 bullion cubes. (The remaining broth can be strained and refrigerated for future use).  Add prepared carrots, celery and onion to the broth and bring to a boil, cooking until soft.  While veggies are cooking remove chicken meat from bones and skin and chop into bite size pieces.  When veggies are nearly cooked through add the chopped parsley and egg noodles and boil in broth per package directions.  Add  half the chicken meat to the pot  (reserving the other half for future use) and warm through. Taste for seasoning and add salt and pepper as needed