Donna DeVoy
3lb. chicken2 qt. water
2 tsp. salt, dash of pepper
1 1/2 cup chicken stock
2 cups celery, chopped
2 cups carrots, chopped
1 tart apple, chopped
1 c. onions, chopped
(opt. 2 pototoes, chopped)
4 cups egg noodles
Place chicken in kettle with 2 quarts water. Cover and cook until tender (about 2 1/2 hours). Remove chicken from kettle and strain broth. De-bone chicken and return to kettle with strained broth. Add stock, carrots, onions, celery, apple and pepper and cook until vegetables are tender. Add noodles and cook 10 minutes. Enjoy!
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