Preparation:
Combine first 9 ingredients in an 8-quart Dutch oven or stockpot; bring to a
boil. Reduce heat to medium, and cook, uncovered, 1 hour. Remove from heat.
Remove chicken pieces from broth; place chicken in a bowl, and chill 15
minutes. Strain broth through a sieve into a large bowl; discard solids.
Remove chicken from bones; shred meat into bite-size pieces. Discard bones.
Return broth to pan. Add chicken, sliced carrot, salt, and pepper; bring to
a
boil. Partially cover, reduce heat to medium, and cook 10 minutes. Add
noodles;
partially cover, and cook an additional 10 minutes. |
