Chicken Noodle Soup
submitted by Kelly M.
One whole chicken
Several cups of water to cover chicken in a large pot
Bunch of green onions
Celery
Carrots
Peas (frozen or canned)
One can of corn
Juice of 2 lemons
One package extra wide egg noodles
Salt and pepper to taste
Boil whole, cleaned-out chicken and then simmer for one and one half hours. Take out chicken from water and place in bowl to cool. While cooling, strain the broth through a fine sieve into another large pot and place strained broth back into first pot. When chicken is cooled, pull white and dark meat off, break into pieces, and place into broth. Bring the broth and meat to a simmer again and add chopped celery, chopped green onion, and chopped carrots. Simmer until carrots are soft and add corn, peas, and wide egg noodles. When noodles are done, add lemon juice, salt, and pepper.