Chicken Noodle Soup

by Carol Ann

1 whole Chicken, with bones
10 cups water
1 can Diced Stewed Tomatoes (Italian)
¼ cup Parsley, chopped
1 pkg Extra Wide Egg Noodles
1 pkg Tiny Whole Carrots
3 cloves fresh Garlic, minced
4 stalks Celery, diced
1½ cups Yellow Onion, diced
2 dashes Worcestershire Sauce
1 tsp Ground Poultry Seasoning
¼ Ground Sage
1 tsp Table Salt
½ tsp Black Pepper
1 fresh loaf of French Bread with Butter

Combine chicken (include heart and gizzards for flavor), half of the diced onion, only 1 clove minced garlic, and ½ tsp salt in large pot with 10 cps water. Bring to full boil over high heat, reduce heat to medium, cover and cook 30-35 minutes, checking often to make sure water level stays well above the soup ingredients.

Remove pot from stove, clean chicken meat from bones, discard bones and return chicken meat to pot (gizzard & heart optional). Add all other ingredients except noodles. Cover pot and bring to boil over medium heat for 20 minutes, until celery is just tender. Add the noodles to pot and cook uncovered for an additional 12-13 minutes until noodles are done. Be very careful not to overcook pasta. Remove from burner, and discard any unwanted parts of chicken prior to serving.

Serve warm with French Bread and Butter.

6-8 servings