Chicken Soup

Servings: 12

1 large hen (about 5 pounds)
1/2 gallon water
3 whole carrots sliced
5 stalks celery
1 large onion cut in quarters                                  
6 cloves garlic
1/2 bunch parsley
12 whole peppercorns
salt and Worcestershire sauce to taste
chicken base to taste
12 ounces noodles

Wash hen, remove giblets and split hen in quarters. Place in large pot, add water to cover.

Add carrots, celery, onion, garlic, parsley, peppercorns, salt and Worcestershire.

Bring to boil and reduce the heat to a simmer. Cook at slow heat for 1 1/2 to 2 hours.

Remove the grease and foam with a ladle as needed. Just before the chicken is done,

cook the noodles in boiling water until they are al dente (firm to the tooth).

When chicken is done, strain the soup and return clear soup to the stove. Slice carrots and celery small, dice the chicken and return with the noodles to soup.

Taste and correct seasoning and add chicken base if needed. Serve in hot bowls and garnish with fresh chopped parsley.

Rudi Lechner
Rudi Lechner's Restaurant - Houston, Texas
http://www.rudilechners.com

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