Ingredients
1 stewing chicken (about 4 pounds), cut up3 quarts water2 cans (14-1/2 ounces each) chicken broth5 celery ribs, coarsely chopped, divided4 medium carrots, coarsely chopped, divided2 medium onions, quartered, divided2/3 cup coarsely chopped green pepper, divided1-1/4 teaspoons pepper, divided1 bay leaf2 teaspoons salt8 ounces uncooked medium egg noodles
Preparation
In a large stockpot, combine the chicken, water, broth, half of the celery, carrots, onions and green pepper, 1/2 teaspoon pepper and the bay leaf. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender. Chop the remaining onion; set aside.
Remove chicken from broth. When cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin; set aside.
Strain broth and skim fat; return broth to stockpot. Add the salt, chopped onion and remaining celery, carrots, green pepper and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are crisp-tender. Add noodles and chicken. Cover and simmer for 12-15 minutes or until noodles are tender.
