Ingredients

　　One whole 3–4 pound chicken with skin and fat removed

　　3 quarts water

　　3 onions, quartered

　　3 carrots, quartered

　　3 stalks celery, halved

　　6 whole dried Chinese black mushrooms (optional)

　　2 cloves garlic

　　4 sprigs fresh parsley

　　2 bay leaves

　　2 teaspoons salt

　　1/4 teaspoon black pepper

　　5–7 ounces of your favorite egg noodles (I prefer dumpling style)

　　Place the chicken in a large stockpot. Add the water and place over medium-high heat. Add the vegetables, mushrooms (if using), garlic, parsley, bay leaves, salt, and pepper. Bring to a boil, reduce the heat, and simmer, partially covered, for 1 1/2 hours. Remove the chicken from the pot. Remove the meat from the bones and cut into bite-size pieces; set aside. Remove the mushrooms, if using, and set aside. Remove and discard the bay leaves. With a slotted spoon, remove the rest of the solids from the stockpot and transfer them to a blender or large food processor. Purée the solids, adding some of the liquid from the stockpot if it is too thick to blend; set aside. Return the remaining stock to a boil, add the noodles, and cook until al dente—tender but still slightly firm. Reduce the heat, stir in the puréed vegetables, chicken, and mushrooms, and serve.

　　Paula Deen's Kitchen Classics