Chicken Soup

   
This soup is made in two parts, first the broth and then the actual soup.

3 to 3 1/2 lb cut up whole chicken
4 1/2 cups cold water
1 teaspoon salt
1/2 teaspoon pepper
1 medium stalk celery with leaves, cut up
1 medium carrot, cut up
1 small onion,cut up
1 sprig parsley

Remove any excess fat from chicken.  I remove as much of the skin as I can.  In large stock pot, place chicken, giblets (except liver) and neck.  Add remaining ingredients; heat to boiling.  Skim foam and fat from broth; reduce heat.  Cover and simmer about 45 minutes or until juice of chicken is clear when thickest part is cut to bone.

Remove chicken from broth.  Cool chicken about 10 minutes or just until cool enough to handle.  Strain broth and save, discard vegetables.

Remove skin and bones from chicken.  Cut chicken into 1/2 inch pieces.  Skim fat from broth.  Use broth and chicken immediately.  
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Chicken and Broth
2 medium carrots, sliced
2 medium stalks celery, sliced
1 small onion, chopped
1 Tablespoon chicken bouillon granules
1 cup uncooked medium noodles (I use Pastina which is tiny)
Chopped fresh parsley, if desired

Add enough  water to broth to measure 5 cups.

In stockpot, heat broth, carrots, celery, onion and bouillon granules to boiling; reduce heat.  Cover and simmer about 15 minutes or until carrots are tender.  

Stir in noodles and chicken.  Heat to boiling; reduce heat.  Simmer uncovered 7 to 10 minutes or until noodles are tender.