Chunky Chicken Soup
|Chicken parts||1 Pound|
|Celery stalks||2 , cut up|
|Peppercorns/Pepper to taste||1 Teaspoon|
|Onion||1 Small, sliced|
|Instant chicken bouillon||2 Teaspoon|
|Hot water||4 Cup (64 tbs)|
|Parsley flakes||1 Tablespoon|
|Egg noodles||1 Cup (16 tbs)|
|Carrot||1 , shredded|
In 3-quart casserole, combine chicken, celery, bay leaves, pepper, onion, bouillon and water.
Cook, covered with lid, at MEDIUM for 30 minutes.
Remove chicken; set aside.
Skim fat from surface.
Add parsley, noodles, carrot and salt to broth; cover.
Cook 6 minutes at MEDIUM.
Remove chicken from bones; add to soup.
Let stand, covered, 5 minutes or until noodles are tender.