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Chicken Noodle Soup

1 whole stewing chicken
1 medium onion, cut into quarters
2 carrots, cut into chunks
2 celery stalks, cut into chunks
Parsley, chopped roughly, about a small handful
Whole peppercorns, about 10
A little salt, you can always correct the salt later, better not enough than
too much

You need a large pot. Wash and remove any excess fat from the
chicken, place in the pot with cold water to cover. Bring to a
boil, then skim any foam from the top of the water, reduce heat to
a good simmer and throw in the vegetables. Simmer the pot for
about 1 1/2-2 hours. Remove the chicken and let it cool enough to
handle. Strain the vegetables from the pot and discard saving the
broth and pour it back into the soup pot. Take the chicken from
the bone and discard the bones and fat. Cut the meat into bite size
pieces and return to the pot with the broth.

1 medium onion chopped
2-3 carrots chopped
1-2 celery stalks, chopped
Some chopped parsley, just a little

Add the vegetables and cook until tender but not mushy.

I cook spaghetti (about 1/2 of a package) broken into small pieces
or any other small pasta and add to the soup or even a pot of cooked
rice can be added. Adjust you salt and you have soup. If you want
to make the broth the day before, refrigerate the broth and the
fat will rise to the top of the broth and it can easily be removed
and discarded, this will make the soup a little more healthy. Some
like tomatoes in the soup, in that case, a small can of chopped
tomatoes can be used as well. Jan


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