Ingredients:
One 3-1/2 to 4 pound whole chicken
2 cups cooked egg noodles
1 cup rice or matzo balls
5 celery stalks
4 carrots
2 large onions
1 bay leaf
1/2 c parsley
Salt and pepper to taste



How to make this recipe:
Put chicken in large pot and cover with water. Add more water for more broth. Cut celery, carrots, and onion into thin slices. Add to pot. Add bay leaf, salt and pepper, and most parsley to pot.

Bring to boil, then simmer, partially covered, for 1-1/2 to 2 hours until chicken is thoroughly cooked. The meat should fall easily from bones.

Shred chicken, discarding bones and skin, and add back to soup. Add rest of parsley and cooked noodles, rice, or matzo balls and serve. This soup is very versatile: You can add or delete any ingredient you like.

Notes: Notes: This is a very, hearty soup. You can cut ingredients, or add some canned chicken broth to make it go farther. It freezes very well.

Prep time: 20-30 minutes prep, 1-1/2 to 2 hours to cook

Serves 8-10

Recipe from: DaisyMaytrix