#46 - Chicken Noodle Soup

(by Shirley McNevich)

4-6 chicken thighs
2 whole chicken breasts
2 medium onions
6 stalks (pieces) of celery
1/2 cup fresh chopped parsley
1 pound medium width egg noodles
2 pounds frozen cut string beans
salt
pepper

Put chicken in large pot and cover with water. Add 3 tsp. salt, 1 medium onion cut in half, and 3 ribs of celery cut in half. Cook until chicken is tender (about 2 hours on medium heat). Test for doneness with a fork. Remove chicken from broth and cool. Pour broth through a sieve and strain it, removing onion and celery. When chicken is cool, remove skin and de-bone. Refrigerate both chicken and broth overnight.

Spoon off the fat from the chicken broth and throw away the fat. In a large pot add broth, 1 chopped onion, 1/2 cup fresh chopped parsley, and the heart and leaves of a stalk of celery (chopped finely). Add 2 tsp. salt, 1 tsp. pepper and the bag of egg noodles. Add the string beans. Cook ans stir all ingredients for about 20 minutes on medium heat.

Cut the chicken in bite sized pieces and add to soup. Taste broth to make sure it has enough salt. If soup seems too thick, add water.