Chicken Noodle Soup

Course : Soups
Serves: 10-1/2 cups
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13 cups water
1 tablespoon black peppercorns
1 teaspoon dried whole basil
1 teaspoon dried whole oregano
3 3/4 pounds chicken pieces -- skinned
3 medium parsnips or carrots -- each scraped and qua
3 cloves garlic -- halved
2 medium leeks or onions -- each trimmed and qua
2 stalks celery -- each quartered
2 cups sliced carrot
3/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups fine egg noodles -- uncooked

Preparation / Directions:

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.

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