CHICKEN NOODLE SOUP

4 lb. chicken

2½ qts. water

2½ tsp. salt

3 cups cooked noodles

Cut a young stewing chicken into serving pieces, bring to a boil and simmer for 2½ hours, adding water as needed. Skim off the fat and add:

1 tsp. peppercorns

1 small onion, sliced

1 carrot, sliced

1 bay leaf

1 tblsp. parsley, chopped

salt and pepper

Bring to boil again and add noodles, preferably home made noodles. Cook for 20 minutes longer.