Chicken Noodle Soup

(Courtesy of Family Circle)

Ingredients:
1 roaster chicken, about 6 lbs., giblets removed
6 carrots
4 celery ribs
2 medium-size onion
6 cloves garlic
1 Tbsp. salt
1 Tbsp. fresh dill, chopped
1 Tbsp. olive oil
1/2 tsp. black pepper
1 bag (12 oz.) wide egg noodles

Directions:
Place chicken in a large stockpot (8 qts.).  Peel carrots and cut into thirds.  Trim 2 celery ribs and cut into thirds.  Peel and quarter one onion.  Peel garlic; cut 3 cloves in half.  Add prepped vegetables to pot.  Add enough cold water to cover, about 2 1/2 quarts.  Stir in 1 tsp. each of the salt and dill.  Bring to a boil over high heat and simmer for 1 1/2 hours, occasionally skimming foam from the top.

Meanwhile, prepare remaining vegetables: peel and slice carrots and celery ribs, chop onion and slice garlic.

Carefully remove chicken from pot and let cool.  Strain broth into a large bowl; discard vegetables.  Remove fat from top of broth.  Once chicken has cooled, remove meat and chop into bite-size pieces.  Discard skin and bones.

Heat oil in soup pot over medium heat.  Add carrots, celery and onion; cook 3 minutes.  Add garlic; cook 1 minute.  Add remaining 2 tsp. each salt and dill and the pepper.  Add broth; simmer 6 minutes.

Meanwhile, bring a large pot of salted water to a boil.  Add noodles and cook for 6 minutes.

Once vegetables are tender, stir in chicken.  Save half of soup (8 cups) and noodles for another meal.  Stir remaining noodles into soup pot and serve immediately.

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