12 SERVINGS 1 gallon water 1 (4-pound) whole chicken, cut into pieces 1 large onion, peeled and halved 3 bay leaves 10 whole black peppercorns 2/3 celery bunches, leaves reserved 1 pound carrots 3 tablespoons chopped lemon grass 1/4 cup chicken soup base 1/3 bunch celery, chopped and leaves reserved

Chicken Noodle Soup lindah Serves: 12 Ingredients 1 gallon water 1 (4 pound) whole chicken, cut into pieces 1 large onion, peeled and halved 3 bay leaves 10 whole black peppercorns 2/3 bunch celery, leaves reserved 1 pound carrots 3 tablespoons chopped lemon grass (optional) 1/4 cup chicken soup

Bring chicken stock to a rolling boil and add all ingredients except cooked chicken meat and egg noodles. Simmer for 15 minutes, add chicken and egg noodles and cook till noodles are tender. Serve immediately.

2-1/2 lb. chicken pieces 4 cups water 4 cups chicken broth 1 tsp. seasoned salt 1/4 tsp. pepper 1 leek or small onion, chopped 1 carrot, chopped 2 stalks celery, chopped 1/4 cup parsley, chopped 1/2 tsp. dried marjoram or basil 1 bay leaf 6 ounces noodles Place all the ingredients except the noodles

Found this on yahoo home page this morning. The best chicken soup is made with homemade chicken broth, but if you use canned broth, I won't tell anyone. This recipe makes a lot of soup, which is fine, because it's great to freeze some for a cold or a cold day. This recipe can be found in my