1 (3-4 lb.) chicken
4 qts. water
2 tsp. salt
1 med. whole onion
9 parsley stalks or 3 parsley roots
2 bay leaves
Pinch of pepper
1 cinnamon stick (opt.)
1 star aniseed
3 tbsp. butter (opt.)
Fine noodles

Place chicken, water and salt in 8 quart pot. Bring to boil and simmer for 1 hour. Skim off foam occasionally. Remove practically all fat. Add whole onion, parsley stalks, bay leaves, pinch of pepper and cinnamon stick. Simmer for 1 to 1 1/2 hours. Add star aniseed, butter and simmer for about half hour. Cook amount of fine noodles desired. Strain and keep hot. Strain soup and add hot noodles; serve. Meat may be removed from bones and added to soup or served whole, separately on platter.