1 chicken (about 4 pounds), cut up
4 quarts water
2 cans (14-1/2 ounces each) chicken broth
5 celery ribs, coarsely chopped, divided
4 medium carrots, coarsely chopped, divided
2 medium onions, coarsely chopped, divided
2/3 cup coarsely chopped green pepper, divided
1/2 teaspoon pepper, divided
1 bay leaf
2 teaspoons salt
16 ounces uncooked medium noodles
4 quarts water
2 cans (14-1/2 ounces each) chicken broth
5 celery ribs, coarsely chopped, divided
4 medium carrots, coarsely chopped, divided
2 medium onions, coarsely chopped, divided
2/3 cup coarsely chopped green pepper, divided
1/2 teaspoon pepper, divided
1 bay leaf
2 teaspoons salt
16 ounces uncooked medium noodles
In a large pot, combine the chicken, water, broth, half the celery, carrots, onions, and green peppers, 1/4 teaspoon pepper and the bay leaf. Bring to a boil. Reduce the heat, cover and simmer for 2-1/2 hours or until chicken falls off the bone.
Remove chicken from the broth. When cool enough to handle, remove the meat from the bones and discard the bones and the skin.
Cut chicken into bite-sized pieces and set aside. Strain the broth and skim the fat off.
Return the broth to the pot. Add the remaining salt, onion, celery, carrots, green pepper, and pepper.
Bring to a boil. Reduce heat, cover and simmer for 10 to 12 minutes or until vegetables are tender.
Add noodles and chicken. Cover and simmer for 12 to 15 minutes or until noodles are tender.
Makes about 16 servings.
