Ingredients
1 broiler/fryer chicken (3 to 4 pounds), cut up10 cups water1 large carrot, sliced1 large onion, sliced1 celery rib, sliced1 garlic clove, minced1 bay leaf1 teaspoon dried thyme1 teaspoon salt1/4 teaspoon pepperSOUP INGREDIENTS:2 large carrots, sliced2 celery ribs, sliced1 medium onion, chopped2 cups uncooked fine egg noodles1 cup frozen peas1/2 cup frozen cut green beans
Preparation
In a large soup kettle or Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until juices run clear, skimming the surface as foam rises.
Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; set aside. Strain broth, discarding vegetables and bay leaf. Return broth to the pan; add the carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the vegetables are tender.
Add noodles and chicken. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Stir in peas and beans. Cook for 2-4 minutes or until beans and noodles are tender.
