Chicken Noodle Soup

Stock Ingredients

• 3½ to 4 lb broiler/fryer chicken,halved (or 5 chicken breasts)
• 2 stalks celery, sliced
• 1 large onion, quartered
• 2 carrots, sliced
• 1 turnip, peeled and halved
• 2 cloves garlic, crushed
• 4 cups water
• 3 cups chicken broth
• Adobe seasoning

Soup Ingredients

• Chicken stock (above)
• 3 cups noodles
• 2 stalks celery, sliced
• 2 carrots, sliced
• 1 large onion, chopped

To Prepare Stock

1. Combine above ingredients in large Dutch oven, bring to boil
2. Reduce heat and cook 45 minutes or until chicken is tender
3. Remove chicken from broth
4. Skin and bone chicken, chop, and set aside
5. If you wish, strain stock mixture (discarding vegetables)

To Prepare Soup

1. Cook noodles according to package directions, drain, and set aside.
2. Add onion, celery, and carrots to chicken stock
3. Bring to boil over high heat, reduce and simmer 15 minutes
4. Stir in chopped chicken and noodles, cook until thoroughly heated