Chicken Soup with Tomatoes

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Serves 10

Ingredients:

2 quarts water

1 (3 lb.) chicken, cut into pieces

1 each onion, quartered

1 large carrot, chopped

1 each celery stalk, cut in half, quartered

5 3/4 cups chicken broth

1 tsp salt

8 oz Mrs. Weiss'^® Kluski Egg Noodles

1 can (14 1/2 oz.) whole tomatoes, drained, cut up

1 can (6 oz.) no-salt added tomato paste

1 tsp dried basil leaves

1/4 cup chopped parsley

Cooking Directions:

1. In a 7 quart saucepan, stir together first seven ingredients; heat to boiling.

2. Simmer 1 hour 30 minutes or until chicken falls off the bone.

3. Remove chicken; let cool. Cut chicken into small pieces; set aside.

4. Strain liquid through fine strainer; discard vegetables. Refrigerate broth until fat hardens on top. Skim fat; discard.

5. Prepare noodles according to package directions.

6. In large saucepan, stir together broth, cooked noodles, tomatoes, tomato paste, basil, parsley and reserved chicken.

7. Heat to boiling; serve immediately.