Chicken Soup 1 whole chicken, cut up in pieces (can be previously frozen) 5 stalks celery, washed and chopped 5 carrots, peeled and sliced thin 6 onions, chopped Salt Pepper Fresh dill Optional: 1 pinch saffron at end Optional: 2/3 cup powdered chicken stock Optional: 1 package egg noodles Directions 1. Pour water into large stockpot until 2/3 full and place on stove. 2. Toss in chicken, celery, carrots, onions and chicken stock, if using. 3. Cook on medium-high for 1 1/2 hours 4.Turn down to medium for an additional 1 1/2 hours 5. Let cool for a half-hour, then strain through a fine sieve and reserve broth. 6. Return cooked chicken meat and vegetables to broth, if desired, or serve broth plain. 7. Add salt and pepper to taste. 8. Garnish with fresh dill. 9. If adding noodles, drop in about five minutes before serving.