Chicken Noodle Soup

Ingredients:

• 1 small stewing chicken (2-3 pounds)
• 3 tsp salt
• 1/8 tsp pepper
• 2 chicken bouillon cubes
• 1/2 medium onion, chopped
• 1/4 tsp dried marjoram
• 1/4 tsp dried thyme
• 1 bay leaf
• 1 cup diced carrots
• 1 cup diced celery
• 1 1/2 cups noodles

Instructions:

1. In a large soup pot, combine 2 1/2 quarts water, chicken, salt, pepper, bouillon, onion, marjoram, thyme, bay leaf, carrots, and celery. Cover and bring to boil, skimming off foam. Reduce heat and simmer, covered, 1 1/2 hours or until chicken is tender
2. Transfer chicken to a plate. When cool enough to handle, remove skin and bones and cut meat into chunks. Skim fat from stock and bring to boil. Add noodles and cook 8 minutes or until tender. Return chicken to pot and heat through. Remove bay leaf before serving. 

Notes:

I usually end up doubling the recipe because I can never find a 2-3 pound chicken. I half the amount of salt and double the amount of bouillon. 

Source:

Readers Digest The Ultimate Soup Cookbook p. 93