INGREDIENTS:
whole chicken
cold water (to cover chicken)
one pkg egg noodles
2 bay leaves
salt and pepper to taste
medium celery stalk, cut-up
carrot, cut up
small onion, cut up
parsley sprig
1. rinse the goo off of the chicken and try not to freak when it feels like your throwing a baby in a pot. it'll screw with you. then, in a big ass stock pot, fill with enough water to cover chicken and add bay leaves, chopped onion and boil until chicken is cooked. (about an hour) cut up vegetables while chicken is boiling.
remove chicken from pot and set aside to cool completely. when cool, shred chicken into one inch chunks.
2. add cut vegetables to chicken stock left over in pot. boil until tender. dont forget to have a glass of wine to help you cope with the damn bird feeling like a baby.
3. once vegetables are tender, add egg noodles and cook per package instructions.
4. once noodles are cooked, add chicken and parsley. reheat thoroughly. salt and pepper to taste.
5. spoon into bowls and eagerly await husbands approval.
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