Super Chicken Soup

1 (3-5 lb.) stewing chicken
1 med. onion, chopped
1 green pepper, chopped
5 carrots, sliced
5 stalks of celery, sliced
2 zucchini, sliced
1 tsp salt
1 tsp ground allspice
2 cloves garlic, minced
1 ear of corn, cut in chunks (I use frozen or canned nibblets instead)
2 potatoes, cut in chunks
1 (8 oz.) pkg. egg noodles

In a large stock pot, bring to boil enough water to cover chicken Add
chicken, onion, green pepper, 3 carrots, 1 zucchini, salt, allspice and
garlic. (I place the chicken in either cheesecloth or a strainer for
easier removal - chicken tends to fall apart making it difficult to
remove.) Cook, partially covered, over med. heat for about one hour. Lift
chicken from water and cool. Remove skin, fat and bones and cut meat into
small chunks. Remove vegetables from liquid, place in blender and blend
until smooth. Dilute vegetables puree with some of the broth from the
stockpot, then strain. Add strained liquid and meat to broth in stock pot.
Sit in 2 carrots, 1 zucchini, corn, celery and potatoes. Cook until
vegetables are tender. Add egg noodles and cook until noodles are tender.

8-10 servings.


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