2 quarts water
(3 lb.) chicken, cut into pieces
1 each onion, quartered
1 large carrot, chopped
1 each celery stalk, cut in half, quartered
5 3/4 cups chicken broth
1 tsp salt
8 oz Mrs. Weiss'® Kluski Egg Noodles
1 can (14 1/2 oz.) whole tomatoes, drained, cut up
1 can (6 oz.) no-salt added tomato paste
1 tsp dried basil leaves
1/4 cup chopped parsley

Cooking Directions:

1. In a 7 quart saucepan, stir together first seven ingredients; heat to boiling. 

2. Simmer 1 hour 30 minutes or until chicken falls off the bone. 

3. Remove chicken; let cool.  Cut chicken into small pieces; set aside.

4. Strain liquid through fine strainer; discard vegetables. Refrigerate broth until fat hardens on top. Skim fat; discard.

5. Prepare noodles according to package directions.

6. In large saucepan, stir together broth, cooked noodles, tomatoes, tomato paste, basil, parsley and reserved chicken.

7. Heat to boiling; serve immediately.