Ingredients:
Approx. 3 lbs. chicken parts
1 12-oz. package wide egg noodles
Salt
8 oz. of sliced mushrooms
1 bell pepper (green or red), chopped
1 small onion, chopped
Salt and pepper to taste
Parmesan cheese

How to make this recipe:
Fill an 8-qt. pot almost 2/3 of the way full of water. Bring to a boil and add chicken parts. Boil chicken on medium high for 45 minutes to an hour, until chicken is done. Then remove chicken from pot, reserving liquid. Let chicken cool for a few minutes.

While chicken is cooling, slice mushrooms and chop pepper and onion.

Bring chicken water to a boil again. Add noodles and veggies, then sprinkle in salt to taste.
While noodles cook, remove chicken meat from bones and place meat into the pot, stirring occasionally. When noodles are cooked to your liking, drain out most of the liquid, using a pot lid to keep the food in the pot. Sprinkle with a little more salt and some pepper to taste. Serve immediately. Sprinkle individual servings with Parmesan cheese, if desired. Serve with green salad and dinner rolls.

Notes: My kids don't like any of the veggies, so I usually end up making the dish with just chicken and noodles. On the other hand, it would probably also be good with carrots, broccoli, zucchini, peas or green beans, if your family prefers those.

Prep time: 1-1/2 hours, including cooking time

Serves 4-6

Recipe from: Shelly Hemig