Chicken Noodle Soup

3 pounds chicken pieces (skin removed)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 onion (chopped)
1 cup celery (washed and chopped)
3 carrots (large
scrubbed
thinly sliced)
4 cups egg noodles
dry
thyme or sage (optional)

Wash hands with soap and water.
Thaw frozen chicken in refrigerator (about 24 hours), or thaw in microwave just before cooking soup.
Place chicken pieces in large kettle. Cover completely with water. Cover, bring to boil, reduce heat, and simmer 2 to 3 hours.
With soap and water, carefully wash your hands and any counter surfaces and equipment that came in contact with raw chicken.
Remove cooked chicken pieces from broth with tongs or slotted spoon. Cool 10 to 15 minutes before separating bones from meat. Break meat into bite-sized pieces. Remove any bones from broth.
Remove fat from broth by skimming with spoon, adding and removing ice cubes, or blotting top of broth with paper towels.
Put chicken meat, seasonings and vegetables into stock.
Bring broth to a boil, cover, reduce heat and cook about 15 to 20 minutes on medium heat until sliced carrots are crispy-tender.
Add noodles and boil uncovered for about 6 to 7 minutes, stirring occasionally to break up any noodles that might stick together. (One cup of dry noodles [1 1/2 ounce] makes one cup of cooked noodles).
Ladle into soup bowls.
Refrigerate or freeze leftovers within 2 hours of cooking. If refrigerated, use within 2 days. When reheating, bring to a boil.

Simply Good Eating Recipe Cards, Vol. 1, 2000
University of Minnesota Cooperative Extension Service