Chicken Noodle Soup

1 broiler-fryer chicken, cut in parts
6 cups water
1 cup finely chopped onion
3/4 cup finely chopped celery
2 teaspoons salt
2 teaspoons fresh chopped parsley
1/2 teaspoon pepper
2 cups uncooked egg noodles

In large saucepan or Dutch oven, place chicken. Add water, onion, celery, salt, parsley and pepper. Cover and simmer over low temperature about 1 hour or until fork can be inserted in chicken with ease.

Remove chicken from broth. When cool enough to handle, remove chicken from bones, discarding skin and bones; cut chicken into bite-size pieces.

Break noodles into small pieces and cook according to package directions; drain.

Skim fat from broth and discard. Bring broth to a boil; add chicken and cooked noodles to broth and simmer about 5 minutes. Garnish with slices of hard-boiled egg.

Makes 6 servings
Source: National Chicken Council