Chicken Noodle Soup

Name: Chicken Noodle Soup
Ingredients: One 3 1/2-pound chicken, cut into parts—breast, thighs, backs, wings and neck (if available); 5 carrots (2 carrots scrubbed clean, but not peeled, cut into 2 inch chunks for the stock, 3 carrots peeled and cut into 1/4-inch rounds for the soup); 5 ribs of celery (2 ribs cut into 2 inch pieces for the stock, 3 ribs cut into 1/4-inch thick slices for the soup), including celery tops for the stock; 1 onion, quartered (for stock, peel on is okay); 3 cloves of garlic, peel on, cut in half; 2 to 3 sprigs of fresh thyme (or a teaspoon of dried); 1 bunch of parsley; 5 whole peppercorns; Salt; 8 to 12 ounces of egg noodles (depending on how noodle-y you want your soup); Freshly ground black pepper

Chicken Noodle Soup was pinched from <a href="http://www.simplyrecipes.com/recipes/chicken_noodle_soup/" target="_blank">www.simplyrecipes.com.</a>

INGREDIENTS

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One 3 1/2-pound chicken, cut into parts—breast, thighs, backs, wings and neck (if available)

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5 carrots (2 carrots scrubbed clean, but not peeled, cut into 2 inch chunks for the stock, 3 carrots peeled and cut into 1/4-inch rounds for the soup)

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5 ribs of celery (2 ribs cut into 2 inch pieces for the stock, 3 ribs cut into 1/4-inch thick slices for the soup), including celery tops for the stock

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1 onion, quartered (for stock, peel on is okay)

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3 cloves of garlic, peel on, cut in half

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2 to 3 sprigs of fresh thyme (or a teaspoon of dried)

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1 bunch of parsley

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5 whole peppercorns

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Salt

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8 to 12 ounces of egg noodles (depending on how noodle-y you want your soup)

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Freshly ground black pepper

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