 | | Directions |
- Place the whole chicken in a Dutch oven or stock pot. Add enough water to just cover the chicken.
- Cut each celery stock into two or three pieces and place in the water with the chicken.
- Add the salt and pepper. Bring the water to a boil and then turn down the heat to a gentle boil.
- Gently turn the chicken over after it has boiled for 15 to 20 minutes. Continue to cook until juices run clear when you poke the chicken with a fork. The chicken will need to cook a total of approximately 45 minutes.
- Remove the chicken from the pot and pull the meat off the chicken and cut into bite-size pieces.
- Skim fat off the juices if necessary. Pour it into a gravy separator and then pour juices back into the pot. Discard fat.
- Add the sliced carrots to the broth and then add the chicken back in.
- Cook at a simmer until the carrots are tender.
- If you need more broth, add water until you have the desired broth. Season with chicken bouillon if you think the broth needs a little added flavor.
- Cook the noodles separately and add them to the rest of the ingredients.
- Continue to cook just until everything is hot. Remove the celery stalks before serving.
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Prep Time: 45 minutes
Cook Time: 1 hour
Container: Dutch oven or stock pot
Servings: 12
|  | | Ingredients | | - | | 5 pounds whole chicken |
| - | | Water |
| - | | 5 carrots (medium) |
| - | | 4 stalks celery (medium stalks) |
| - | | 1 tablespoon salt |
| - | | 1/4 teaspoon pepper |
| - | | 3 chicken bouillon cubes, if needed |
| - | | 8 ounces uncooked medium-wide egg noodles |
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