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1
Remove the assorted parts from inside the chicken and discard.
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2
Rinse the chicken well, place in a large stock pot, and season with salt and pepper.
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3
Cover completely with water and simmer over medium heat for 1 hour.
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4
Skim off any impurities that have risen to the top of the pan with a spoon, remove the chicken, and let stand until cool enough to handle.
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5
Peel the carrots and slice them into 1/4-inch-thick rounds.
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6
Remove and discard both ends of the celery and cut into 1/4-inch-thick slices.
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7
Add the celery and carrots to the soup.
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8
Remove the chicken from the bones, discarding the bones and skin.
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9
Cut the dark meat into bite-size pieces, reserving the white meat for another use.
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10
Add the chicken pieces, noodles, and nutmeg to the pan, stir well, and season with salt and pepper.
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11
(Dont be surprised if you need to add a tablespoon or more of salt.
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12
The soup will taste bland until you add enough salt.)
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13
Cook, stirring occasionally, for 10 minutes, or until the noodles are done.
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14
Remove from the heat and serve immediately.
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15
If you refrigerate the chicken broth after removing the chicken, all of the fat will rise to the top and harden.
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16
It can then be easily removed to make a soup that is virtually fat-free.
