1 whole Chicken
Enough water to cover chicken
1 pound Dried Noodles
1 cup Potatoes
1 cup Celery
1 cup Carrots
Yield: 8 Servings
1. Cover chicken with water, add chicken bouillon in large pan. Cook until chicken comes off bones easily. Save broth.
2. Debone the chicken and put meat in broth, add the remaining ingredients (add more or less vegetables to taste) except noodles and let simmer on low heat for several hours, stirring occasionally.
3. Add noodles about 1/2 hour before serving. Cook until noodles are tender. Leftover can be frozen.
The Fund for the City of New York is grateful to the Altman Foundation for its generous support of this program.
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