Homemade Chicken Noodle Soup
1 small chicken
6 cups water
1 onion, chopped
2 carrots, sliced
2 stalks celery (optional)
1 bay leaf
2 cups dry macaroni
salt, to taste
pepper, to taste
parsley, to taste
In a large pot combine chicken, water, onion, carrots, salt, pepper and bay leaf.
Bring to a boil; reduce heat. Simmer, covered, about 2 hours until chicken is tender.
Remove pot from heat and remove chicken from broth. When cool enough to handle, remove meat from bones. Discard bones and cut up meat into bite-sized pieces; set aside.
Discard bay leaf and skim fat off top of broth.
Return the pot to heat and bring to a boil once again.
Blanch the pasta in boiling water for 5 minutes, drain.
Add blanched pasta and celery (if using). Continue simmering until the pasta and vegetables are tender. Stir in chicken; heat through. Add salt, pepper and parsley to taste.
Yields 4 to 6 servings.