Chicken Noodle Soup With Parsley
|Chicken||2 1⁄2 Pound (1 In Number)|
|Chicken stock||4 Cup (64 tbs) (Or Broth)|
|Water||6 Cup (96 tbs)|
|Onion||1⁄2 Medium (Keep The Skin On)|
|Thin egg noodles||1 Cup (16 tbs) (Uncooked)|
|Salt||2 Teaspoon (Or To Taste)|
1. Wash the chicken well. Place it in a pot with the broth and enough water to completely cover. Bring to a boil and skim off any foam that rises to the surface. Reduce heat to a simmer.
2. Using cotton twine or string, tie together the parsley stems, the onion half, and the bay leaf. Add this bundle to the soup and simmer over low heat until the chicken is cooked, about
3. Remove the chicken from the soup; set aside. Discard the onion bundle. Add the noodles to the soup and simmer until they are cooked. Meanwhile, dice about one-quarter of the chicken meat. Save the rest of the meat for another use, such as potpie.
4. Add diced chicken meat back to the soup. Season to taste.