Chicken Noodle Soup Dutch

4 lb

3 qt Water, cold

1 ea Onion, sliced

1 ea Carrot, sliced

1 ea Bay leaf

1 t Parsley

1 x Salt & pepper

Wash and clean chicken carefully; cut in pieces. Cover with the cold water. Add the vegetables and seasoning and let simmer for 3 hours or until chicken is tender. Skim off fat. Remove the chicken and add 2 cups of noodles and cook 15 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.