Categories: Soups and Stews

Ingredients

• 2 lb. chicken, skin removed
• 6-7 qts. water
• 3 stalks celery (w/ leaves)
• 1 onion
• 2 tbsp. parsley
• 1 medium tomato
• 1 tsp. thyme
• 1 tbsp. paprika
• 1 tsp. peppercorns
• 1 tsp. pepper
• 2 tsp. salt
• 1 tsp. red cayenne pepper
• 2 bay leaves
• 2 tsp. powdered chicken bouillon
• 6 carrots
• 4 potatoes
• 1 16 oz pkg noodles

Directions

1. Put chicken in 6 qts cold water. Bring to a boil, and boil for 15 min. Turn off heat and skim off the top. Bring water to boil again, add celery, onion, parsley, tomato, and spices. Lower heat, cover and let cook for an hour. Add carrots, potatoes, bouillon, and 2 cups water. Cook 20 more min, until carrots are tender. Cook noodles separately, drain. Remove chicken from pot, and cut into small pieces. In a large bowl combine chicken, half of the noodles, carrots and potatoes. Pour soup liquid through large strainer over all.

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