Chicken Soup
1 gallon water
1 each 4 pound whole chicken, cut into pieces
1 large onion, peeled and halved
3 bay leaves
2 tablespoons poultry seasoning
2/3 bunch celery
1 pound carrots
1 whole lemon, cut in half
1/2 bunch fresh parsley
8 pieces fresh thyme

For Garnish
1 pound carrots, peeled and medium diced
1/3 bunch celery, medium diced
1 leek, cleaned and medium diced
2 tablespoons fresh thyme, chopped fine
2 tablespoons fresh parsley, chopped fine
1 each 8 ounce package dry egg noodles
Salt and pepper to taste

Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, for 30 minutes.

Place onion, bay leaves, poultry seasoning, celery, carrots, lemon, parsley and thyme in the pot and simmer covered for 1 hour. Strain broth and reserve chicken.

When chicken is cool enough to handle, remove skin and pull meat to bite-size pieces, and reserve. Return strained stock to pot over high heat, and stir in carrots, celery and leeks.

Bring to a boil, then reduce heat, cover and simmer for 20 minutes or until carrots are tender. Add thyme, parsley, and noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in reserved chicken meat, season to taste with salt and pepper, heat through and serve. Makes 12 servings.