Ingredients:
10 cups water
4 cups low-sodium chicken broth
2 pound chicken, cut into large pieces
2 bay leaves
1 onion, chopped
2 stalks celery, sliced
2 carrots, sliced
8 ounces wide egg noodles, cooked
½ cup chopped fresh parsley
1 tablespoon fresh thyme leaves
Salt and black pepper, to taste

Directions:
1. Combine water, broth, chicken, and bay leaves in a large pot; bring to a boil over high heat. Reduce to a simmer and cook, covered, until chicken is cooked, about 30 minutes. Transfer chicken to a large bowl to cool and reserve broth in pot; discard bay leaves. When cool enough to handle, discard skin and bones from chicken, reserving meat. Cut meat into bite-size pieces and set aside.

2. Return pot of broth to a simmer over medium heat. Add onion, celery, and carrots; cook until softened, about 10 minutes.

3. Add cooked noodles, parsley, and thyme; cook 5 minutes, covered. Adjust seasoning and serve warm.

See also: Homemade Soup Recipes.

Ingredient List:

1 stewing chicken (about 4 lbs) cut serving pieces.
Salt and freshly ground black pepper, to taste.
2 tablespoons of olive oil.
1 tablespoon of unsalted butter.
1/2 cup of onions, diced.
1/2 cup of carrots, diced.
2 cups of pumpkin, peeled, seeded and diced pumpkin.
1 1/2 cups of hot chicken stock.
2 tablespoons of chopped fresh sage leaves, plus some to garnish.
1/2 cup of walnuts, finely chopped, plus some to garnish.

Directions:

Season the chicken parts with a sprinkling of salt and pepper.

In a straight-sided saute pan, heat the oil together with the butter over medium heat.

Add the chicken, skin side down and cook slowly to brown the chicken to golden brown.

Turn the chicken pieces to brown the other side, then add the diced onions, carrots, and pumpkin to caramelize with the chicken.

Allow the chicken and vegetables to cook slowly together for about 6 minutes.

Add the hot chicken stock and simmer slowly over low heat for about 30-35 minutes, slightly uncovered.

Transfer the chicken carefully to a serving platter, then add the walnuts and sage leaves and cook for 2 minutes.

Spoon the vegetables around the chicken and pour the excess sauce over the chicken.

Sprinkle on more sage and walnuts for a garnish.

Serve.