Chicken Noodle Soup

Ingredients
1 celery
1/2 cabbage, cut into quarters
1 onion
1 pound of carrots, peeled, halved
2 potatoes, peeled, halved
4 chicken thighs and legs
1/2 cup fresh dill, chopped
1/2 cup fresh parsley, chopped
1 can whole tomatoes, drained
salt
pepper
paprika
water
16 ounces egg noodles

Directions
Put chicken into a large stock pot. Fill up 3/4 with water. Turn on stove burner.

Separate the celery into individual stalks, cut in half. Chop the onion. Add celery, onion, carrots, potatoes, cabbage, tomatoes, dill, and parsely to pot. Add salt, pepper, and paprika to taste.

Bring to a boil. Remove chicken fat that comes to the top of the pan. Reduce heat and simmer 3-4 hours, stirring occasionally. Season as necessary.

Remove chicken from the pan, take off bone, and place in a bowl.

Drain soup through strainer, reserving broth. Place vegetables on a plate to be served.

Cook noodles according to package directions. Place in a bowl.

Make a bowl of soup by adding chicken, noodles, your choice of vegetables, and broth.

Yields 8 servings.