Cindy's Cooking Light Chicken Noodle Soup

Description: This is a recipe I clipped out of an old cooking light cookbook years ago...It makes the best homemade chicken noodle soup. I usually use amish thick noodles in this soup and I tend to add more than the recipe says.

Ingredients:

• 1 (4 lb) broiler-fryer chickens, halved
• 2 stalks celery, halved
• 1 large onion, quartered
• 1 carrot, scraped and halved
• 1 turnip, peeled and halved
• 2 garlic cloves, crushed
• 1 1/4 teaspoons salt
• 3/4 teaspoon pepper
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon oregano
• 4 cups water
• 3 cups chicken broth
• 4 ounces thick egg noodles
• 1 large onion, chopped
• 2 stalks celery, sliced
• 2 carrots, scraped and sliced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon tarragon
• 1/4 teaspoon oregano

Steps:

1. Combine: chicken & next 10 ingredients in a large dutch oven, and bring mixture to a boil over high heat. Reduce heat; cook 45 minutes or until chicken is tender. REmove chicken from borth; set broth mixture aside. Skin and bone chicken; chop chicken meat and set aside.
2. Pour broth mixture through a wire-mesh strainer into a large bowl; discard cooked vegetables. Remove and discard fat from broth; return broth to dutch oven.
3. Cook noodles according to package directions, omitting salt and fat; drain and set aside.
4. Add chopped onion, sliced celery, and sliced carrots to chicken broth; bring to a boil over high heat. Reduce heat; simmer 15 minutes -- add cooked noodles and simmer another 15 minutes. Serve or you can freez in containers.