1 (3 to 4 lb.) fryer chicken
1 lg. onion, chopped
1 c. celery, chopped
1 c. carrots, chopped
2 tbsp. chicken bouillon granules
1/2 tsp. fresh ground pepper
2 qt. water (approximately)
1 c. dry noodles of choice, precooked according to directions
2 tbsp. freshly snipped parsley
2 1/2 tsp. dried lemon thyme (optional)
Salt to taste

Wash and drain chicken. Place in large soup kettle with vegetables, bouillon and pepper. Add enough cold water to just cover the chicken. Simmer 1 hour or until chicken is tender. Remove chicken from broth. Discard all skin, bones, fat and cartilage. Reserve all meat and cut or shred as you prefer. Return meat to broth. Add parsley, thyme, noodles and salt and pepper to taste. Reheat broth to desired temperature.

Yield: 3 quarts soup. Freezes well.