4 lb Chicken
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.