Chicken & Noodles. Easy as it sounds. Boil a 2 lb. stewing hen with several stalks of celery, a couple of chopped carrots, a bay leaf, a couple of dashes of kosher salt & a handful of peppercorns for about 30 minutes. Remove the chicken and strain the broth. Debone and add back to the broth. Bring to a boil and then stir in 2 cups thin egg noodles, a handful of freshly chopped parsley and 1/2 tsp. dried marjoram. Reduce the heat and simmer about 20 minutes until the noodles are cooked and the broth has thickened. Simple and tasty on a cold, rainy day!
