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1
Using an 8 quart soup pot - put rinsed chicken into pot and add 4 quarts of water and put on stove over medium flame. At this point, you can add the onion, garlic, parsley, tomato and cover with lid leaving a little opening so as not to boil over.
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2
Once water starts to boil, foam/scum will gather on top - remove foam/scum as it gathers.
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3
Lower flame to the lowest setting and cook for about 1-1/2 hours and then add carrots, celery, salt, pepper, sugar and cook for another 1-1/2 hours on very low flame with lid on - again leave a little opening.
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4
Soup should be done and chicken meat should be ready to fall off of bone. Make sure to taste and add seasoning if needed. At this point, I remove the whole onion and also try to find the 2 garlic cloves and remove them and discard.
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5
In a separate pot cook your favorite noodles (not rice) according to instructions - I prefer to use a kluski type of noodle.
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6
When noodles are ready, put noodles into soup bowl, add soup (including carrots and chicken meat - you can remove meat from bones or leave meat on the bones, which I prefer).
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7
Tip: Before serving, try to remove as much chicken fat from top as possible - if serving soup the next day, remove the rest of the fat before heating soup. Enjoy!
