- 1 Broiler-fryer chicken (3 1/2 pounds) quartered
- 4 Cups each chicken broth and water
- 2 Carrots,cut in 1-inch pieces
- 1 1/2 Cups sliced celery
- 1 Cup coarsely chopped onion
- 1 Package(8 ounces) broad egg noodles
- 1/4 Cup chopped parsley
Bring chicken, broth and water to a broil in a 4-to 5 quart pot. Reduce heat, cover and simmer 20 to 25 minutes.
Add carrots,celery and onion. Simmer 15 to 20 minutes longer,until chicken is no longer pink near the bone. Remove chicken. Skim off the fat.
Stir in the noodles,increase heat to medium and cook 8 to 10 minutes,stirring occasionally, until noodles are tender.
Remove skin from chicken. Tear meat into bite-size pieces. Stir meat and parsley into soup.
NOTE:(I used several split chicken breasts instead of a broiler-fryer, because i prefer breast meat.)
This hearty, main dish soup from a 1992 issue has a homey, cooked-for hours flavor, but takes just 60 minutes. If you like, remove the chicken skin before cooking.(thats what i did)