8 ea Thighs, chicken, skinned,
— broiler/fryer type 2 ea Carrots, cut in 1/8-inch
— slices 2 ea Celery, ribs, cut into
— 1/4-inch slices 2 md Turnips, pared, cubed
1 lg Onion, chopped
8 c Water
1/3 ts Salt
1/4 ts Pepper
1/4 ts Seasoning, poultry
1/8 ts Thyme
1 c Noodles, egg, wide
Put the thighs in a large sauce pan or Dutch oven. Layer the carrots, celery, turnips and onion over the chicken. Add water, salt, pepper, poultry seasoning and thyme. Cook, covered, over medium heat until mixture boils. Reduce heat and simmer for about 45 minutes or until the vegetables and chicken are both fork tender. Remove chicken; cool. Remove the chicken meat from the bones; discard the bones. Cut chicken into bite-sized pieces. Heat mixture to boiling; stir in the noodles. Cook, uncovered, for 5 to 7 minutes or until the noodles are done. Stir the chicken back into the soup – simmer for two minutes, and serve. Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622