Chicken Noodle Soup

Mee Noodle


– 10 cups water
– 1 small (3 to 4 pound) chicken, cut into pieces
– 2 tablespoons white vinegar
– 1 bay leaf
– 1 large onion, chopped
– 5 stalks celery, chopped
– 5 carrots, chopped
– 1 pound egg noodles
– ½ cup chopped fresh parsley
– Salt and pepper, to taste


– Combine water, chicken, vinegar, and bay leaf in a large pot; bring to a boil over high heat. Reduce to a simmer and cover; cook until meat is tender and falls easily from the bone, 2 to 3 hours.
– Remove chicken from pot; when cool enough to handle, remove skin and cut meat into bite-size pieces.
– Place chopped chicken and remaining ingredients back in pot. Bring to a boil over high heat; cover and simmer until noodles and vegetables are softened, about 20 minutes. Serve warm.

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