CHICKEN NOODLE SOUP
* 4 lb. chicken
* 2½ qts. water
* 2½ tsp. salt
* 3 cups cooked noodles
Cut a young stewing chicken into serving pieces, bring to a boil and simmer for 2½ hours, adding water as needed. Skim off the fat and add:
* 1 tsp. peppercorns
* 1 small onion, sliced
* 1 carrot, sliced
* 1 bay leaf
* 1 tblsp. parsley, chopped
* salt and pepper
Bring to boil again and add noodles, preferably home made noodles. Cook for 20 minutes longer.
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