Chicken noodle soup by cooking with Shereen

Step 1/4

• ⅔ lbs whole chickens
• ⅞ celery
• ⅔ carrots
• ⅛ onion
• ⅓ bay leaves
• ⅛ tbsp black peppercorn
• ⅛ head parsley
• ⅛ head Dill or thyme
• 2⅔ cups Water

Bring to boil, reduce to a simmer. Cook for an hour.

Step 2/4

Remove chicken. Cool. Shred chicken off bone. Return chicken carcass to pot.

Step 3/4

Simmer 3 hours.

Step 4/4

Drain. Return liquid to pot. Salt. Bring to boil. Add noodles. Add carrots. Cook 6 min. Reduce to low heat. Return chicken. Add lemon.