1 Tbsp. salt
1/4 tsp. poultry seasoning
12 cups water
3 carrots, sliced
2 medium stalks celery, chopped
1 small onion, chopped
1-2 cups wide egg noodles, uncooked
In large saucepan, combine first four ingredients. Heat to boiling; reduce heat.
Simmer covered, 2-2-1/2 hours or until chicken is tender. Remove chicken. Skim off fat and strain broth. Cut meat from bone and return to soup. Add remaining ingredients except noodles. Continue simmering covered until vegetables are almost tender. (The vegetables should still be pretty and colorful -- but cooked.) Add noodles; cook about 10 minutes longer until noodles are tender.
1/4 tsp. poultry seasoning
12 cups water
3 carrots, sliced
2 medium stalks celery, chopped
1 small onion, chopped
1-2 cups wide egg noodles, uncooked
In large saucepan, combine first four ingredients. Heat to boiling; reduce heat.
Simmer covered, 2-2-1/2 hours or until chicken is tender. Remove chicken. Skim off fat and strain broth. Cut meat from bone and return to soup. Add remaining ingredients except noodles. Continue simmering covered until vegetables are almost tender. (The vegetables should still be pretty and colorful -- but cooked.) Add noodles; cook about 10 minutes longer until noodles are tender.
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