Janice's Chicken Noodle Soup

"Quality is never an accident . . . it is always the result of intelligent effort." -John Ruskin Recipe courtesy of Janice Perez

1 4-5 lb chicken, cut up 3 qts water [or cover chicken] 2 onions, coarsely chopped 2 bell peppers, coarsely chopped 3 carrots, coarsely chopped 4 celery stalks, coarsely chopped 9 cloves of garlic, coarsely chopped 16 oz. Pennsylvania Dutch noodles 1/2 tsp. salt & pepper (or to taste) garlic salt to taste chicken boullion cubes (if necessary) to taste Place the cut-up chicken, and all the chopped vegetables into the 3 quarts of water; and bring to a boil. Do not season or salt water at this point. After water reaches a boil, turn the heat down low and simmer for approximately 3 hours, covered. Remove from heat and let cool a little. Remove chicken from broth, cool down and then debone. Strain broth thru cheese cloth to remove the cooked vegetables and misc. chunks. Season the broth with salt, pepper and garlic salt. If necessary you can add chicken boullion cubes until you get the desired taste. Ten minutes before serving, heat broth to a slow boil, add 12 oz. of the Pennsylvania Dutch noodles, stirring well. Drop in 2/3’s of the chicken pieces . . . and serve. M-M-M-M

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