Ingredients

The following ingredients have 4 Servings
  • 1 cut-up whole chicken (3 to 3 1/2 lb)
  • 4 1/2 cups cold water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 medium celery stalk (with leaves), cut-up
  • 1 carrot, cut up
  • 1 small onion, cut up
  • 1 parsley sprig
  • 2 medium carrots, sliced (1 cup)
  • 2 medium celery stalks, sliced (1 cup)
  • 1 small onion, chopped (1/4 cup)
  • 1 tablespoon chicken bouillon granules
  • 1 cup uncooked medium egg noodles (2 oz)
  • Chopped fresh parsley

Instruction

  • Remove excess fat from chicken. In Dutch oven or stock pot, place chicken, giblets (except liver) and neck. Add remaining chicken and broth ingredients; heat to boiling. Skim foam from broth; reduce heat to low. Cover and simmer about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
  • Remove chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined strainer; discard vegetables. Remove skin and bones from chicken. Cut chicken into 1/2-inch pieces. Skim and discard fat from broth. Use immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze for future use.
  • Add enough water to broth to measure 5 cups. In Dutch oven, heat broth, sliced carrots, sliced celery, chopped onion and bouillon granules to boiling. Reduce heat to low; cover and simmer about 15 minutes or until carrots are tender.
  • Stir in noodles and chicken. Heat to boiling. Reduce heat to low; simmer uncovered 7 to 10 minutes or until noodles are tender, stirring occasionally. Sprinkle with parsley.