- 1 gallon water
- 1 chicken cut into pieces
- 1 large onion
- 3 bay leaves
- 10 black peppercorns
- 2/3 bunch of celery
- 1 pound of carrots
- 3 tablespoons chopped lemongrass
- 1/4 cup chicken broth
- 1 pound of peeled and sliced carrots
- 1/3 bunch of chopped celery
- 1 pack of dry egg noodles
Place water and chicken and bring them to a boil. Reduce heat, cover and simmer for 30 minutes.
Place whole, peeled onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
Strain broth and reserve chicken and after the chicken has cooled remove the skin and cut into bite-size pieces. Return strained stock over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.
