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Ingredients
1 (3 to 4 lb) Broiler/fryer chicken, cut up
10 Cups water
1 Large carrot, sliced
1 Large onion, sliced
1 Celery rib, sliced
1 Garlic clove, minced
1 Bay leaf
1 Teaspoon dried thyme
1 Teaspoon salt
1/4 Teaspoon pepper
Soup Ingredients
2 Large carrots, sliced
2 Celery ribs, sliced
1 Medium onion, chopped
2 Cups uncooked fine egg noodles
1 Cup frozen peas
1/2 Cup frozen cut green beans
Instructions
In a large soup kettle or Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 45 to 60 minutes or until juices run clear, skimming the surface as foam rises. Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; set aside. Strain broth, discarding vegetables and bay leaf. Return broth to the pan; add the carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the vegetables are tender. Add noodles and chicken. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Stir in peas and beans. Cook for 10 to 12 minutes or until beans and noodles are tender.