Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Homestyle Chicken Noodle Soup

1 chicken (3 to 3½ lbs.), cut into 8 pieces
6 cups of water
5 carrots, cut into 2” pieces
3 celery ribs, cut into 2” pieces
2 onions, peeled and each cut into 8 wedges
8 springs of flat-leaf parsley
1½ t. salt
½ teaspoon black pepper
1½ cups medium egg noodles

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In a Dutch oven, bring chicken and water to a boil over high heat. Add carrots, celery, onions, parsley sprigs, bay leaves, salt, and black pepper. Return the mixture to a boil. Reduce heat to low, cover, and simmer 1 hour, or until the chicken is no longer pink inside and the vegetables are tender. Remove and discard the bay leaves and parsley sprigs. Remove the chicken from the soup. Skim the fat from the top of the soup with a large spoon. Remove and discard the chicken  skin. Remove the meat from the bones. Cut the chicken meat into 1” pieces and return the soup. Add noodles and return the soup to a boil. Reduce heat to medium and cook 5 minutes, or until
the noodles are tender. Makes 4 servings.

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