Chicken & Noodle Soup

Ingredients

1. 2stalks celery, cut in large pieces
2. 1large carrot, cut in large pieces
3. 1large leek, cut in large pieces
4. 6sprigs parsley
5. 1 bay leaf
6. 2 whole cloves
7. 1large onion, peeled
8. 9cups water
9. 1 (5 -6 lb) baking hens
10. 1tablespoon salt
11. 8 peppercorns
12. 1cup chopped celery
13. 1cup chopped carrot
14. 1cup chopped onion
15. 1⁄4 cup long grain rice
16. 10ounces frozen peas
17. salt and pepper

Directions

• Wash chicken and remove giblets.
• Place chicken in large soup kettle.
• Add water, celery, carrot, leek, parsley, bay leaf, the clove-stuck onion, salt, and peppercorns.
• Bring to a boil; reduce heat, cover, and simmer 2 to 2.
• 5 hours, or until chicken is tender.
• Remove chicken from the kettle.
• Strain broth, removing other ingredients, and return broth to kettle.
• Skin chicken, remove bones, and cut up chicken.
• To make soup:.
• Add diced carrots, chopped celery, chopped onions, and rice to broth in kettle; simmer for 10 minutes.
• Add chicken, peas, salt & pepper to taste; simmer for 10 minutes or until rice is tender.
• NOTE: When using noodles, I add them to the broth however many minutes it takes to cook them before serving.