Hearty Chicken Noodle Soup

<font color="deeppink"><font size="3">Hearty Chicken Noodle Soup



4 1/2 to 5 lb. cut-up frying chickens, skin removed if desired

2 quarts (8 cups) water

1 cup chopped onions

1 cup chopped celery

1 cup celery leaves

1 bay leaf

2teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/4 teaspoon poultry seasoning, if desired

5carrots, cut into 1/2-inch slices

1 3/4 oz. (1 cup) uncooked wide egg noodles

1 (11-oz.) can Green Giant Niblets Whole Kernel Sweet Corn, undrained





In 4-quart Dutch oven or stockpot, combine chicken, water, onions, celery, celery leaves, bay leaf, salt, pepper and poultry seasoning. Bring to a boil. Cover; simmer 45 minutes or until chicken is fork-tender, no longer pink and juices run clear. Add carrots; cook 15 minutes.

Remove chicken from Dutch oven. Cut meat from bones. Skim off and discard fat from soup. Return meat to soup. Bring to a boil. Reduce heat to low; simmer, uncovered, 10 to 15 minutes or until carrots are almost tender.

Add noodles and corn; return to a boil. Cook over medium heat for 10 to 15 minutes or until noodles are tender. Remove celery leaves and bay leaf. If desired, garnish with chopped parsley.</font></font>