Chicken and Vegetable Noodle Soup

A simple yet good variation of an old favorite.

• Ready In: 26 hrs
• Serves: 12

Ingredients

• 4  whole chicken breasts
• 10  stalks celery
• 1  lb carrot
• 5  ears corn
• 1⁄2 lb pasta
•  salt (to taste)
•  pepper (to taste)
•  parsley (to taste)

Directions

1. Put raw (can be frozen) chicken in a 6 quart pot and fill with water.
2. Bring it to a boil.
3. Simmer for about an hour, then add all vegetables.
4. Simmer for another hour, then take off the heat.
5. Put the whole pot in the fridge overnight to allow the fat to rise to the top.
6. Next day-- skim the fat off the top, then bring the mixture to a boil again.
7. Add the pasta and cook for as long as is instructed.
8. Serve immediately or freeze for later.