"This recipe came from a Southern Living cookbook. It was so perfect the way the cookbook said to make it, that I kept it just that way."
1 (3 -4 lb)
8 -10 cups
chopped fresh parsley
1 1/4 teaspoons
uncooked fine egg noodles
Combine first 9 ingredients in a large Dutch oven. Bring to aboil, cover, reduce heat and simmer 1/2 hours or until tender. remove chicken from broth, discard bay leaf. remove skin, bone chicken, and dice meat; set aside.
Add carrot and onion to broth; cover and simmer 30 minutes. Add chicken and noodles, cook an additional 15 minutes.